|Hoppin' John's Low Country Cooking|
|by John Martin Taylor|
A resurrection of Lowcountry cuisine features more than two hundred recipes and reveals the secrets of the most delicious grits, the last word on ...
71 - 80 of 152 for rum pie crust
Press into 9" pie pan. Chill. Prepare crust first. Then soften ... Cool. Gradually add rum, beating constantly. ... unsweetened chocolate over top before serving.
Soften gelatin in ... Coco Lopez and rum; chill until ... cream. Pour into pie crust. Chill until ... remaining whipped topping, pineapple rings and cherries.
Soften gelatin in ... into graham cracker crust. Add gelatin and rum to remaining mixture; ... layer; chill. Garnish with whipped cream and shaved chocolate.
Crush wafers until ... of a 10-inch pie plate. Bake at ... with sugar and rum, and spread ... pie. Sprinkle with remaining lime rind; add shave chocolate.
Scald milk; add ... for top of pie. (A rolling ... on bottom and sides. Bake 10 minutes at 350 degrees. Top pie with whipped cream and chocolate crumbs.
In large mixer ... in daiquiri mix, rum and food coloring ... Pour into prepared crust. Chill or ... Garnish as desired. Refrigerate or freeze left overs.
Combine pudding mix, ... heat, stir in rum. Chill thoroughly. ... mixture. Spoon into pie crust and chill until ... topping and lime slices, if desired.
Combine pudding mix, ... heat. Stir in rum and lime juice. ... Spoon into cooled pie crust. Chill until ... with additional whipped topping, if desired.
Preheat oven to ... sides of 9" pie plate, cover lightly ... Blend in Cointreau, rum and lime peel. ... into the chilled crust, mounding and ... be frozen. Garnish later.
In large mixer ... in daiquiri mix, rum, food coloring ... Pour into prepared crust. Chill or ... firm. Garnish as desired. Refrigerate or freeze leftovers.
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