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Caribbean Chiffon Pie

9 inch baked pie shell
1 env. unflavored gelatin
2 tbsp. sugar
1/2 tsp. salt
3 eggs, separated
1 c. milk
1/2 c. molasses
1 tbsp. dark rum or 1 1/2 tsp. rum flavor
1 c. heavy cream
Slivered nuts

In top of double boiler, mix gelatin, sugar, and salt. Beat together egg yolks and milk. Add to gelatin mixture with molasses. Cook stirring until slightly thickened, remove add rum, chill until mixture begins to set. Beat whites gradually add 6 tbsp. sugar, beat until stiff. Add to gelatin. Whip cream and fold into mixture. Top with slivered nuts. 

 

 

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