Rum Bisque Pie

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Simply heaven on earth! A perfect dessert that will get raves from all your guests. it's excellent for thanksgiving, christmas or anytime. it's been a tradition in our family since 1977.

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Steps

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In small bowl , soften gelatin in 3 t.

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Water and 1 t.

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Rum.

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Set aside.

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Bake pie shell as directed on package.

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Lightly toast almonds.

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Set aside.

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In a medium sauce pan , combine egg yolks and 1 / 2 c sugar.

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Mix until blended.

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Add salt and milk to sauce pan , cooking over a low heat while stirring constantly until thickened and smooth.

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Be sure not to over cook.

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Remove from heat.

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Add gelatin , 1 t.

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Vanilla , and macaroons stirring well to form custard mixture.

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In separate bowl , beat whipping cream until well thickened.

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Fold whipping cream gently into custard mixture.

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Beat room temperature egg whites in separate bowl adding 2 t sugar until stiff peaks are formed.

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Gently fold egg whites into custard mixture.

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This does not need to be perfectly folded inches chill in refrigerator for 10 minutes.

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Spoon chilled mixture into baked pie shell.

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Garnish with 3 / 4 tub cool whip and toasted almonds.

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Chill in refrigerator 4-6 hours.

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Enjoy.

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Ingredients

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unflavored gelatin, cold water, rum, eggs, sugar, vanilla, whole milk, salt, soft macaroons, dark rum, heavy whipping cream, pie crust, cool whip topping, almonds