Ingredients
36 each oreo cookies
1 stick butter or margarine, melted
6 Ea egg yolks
1 cup sugar
1 tablespoon gelatin, unflavored
1/2 cup water cold
1 pint whipped cream
1/2 cup rum
1 x chocolate shaved, for garnish
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Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Built-in compressor — no pre-freezing bowl, continuous churning
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Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Built-in compressor — no pre-freezing bowl, continuous churning
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FOR THE CRUST: Roll cookies fine and mix well with melted butter. Press into two 9 inch pie plates and freeze. FOR THE FILLING: Beat egg yolks well. Add the sugar and beat until thick and creamy. Soak the gelatin in cold water. Place over a low flame and bring to boil. Pour the gelatin over the egg mixture stirring briskly. Whip the cream until stiff. Fold into pie mixture and stir in the sum. Pour into 2 frozen pie shells. Sprinkle with shaved chocolate. Freeze until firm. Each pie serves 8.