Yep, it's good alright. But I'm drunk!!! LOL. There's a half a cup of rum in the "cream pie" part and it's not cooked!! So while this very tasty, especially if you like rum, it's really not good for everyone and definitely not for the kids. . Any suggestions as to what we could sub for all that rum????

For those brave souls, here's the recipe-

Rum Cream Pie

Prepare the crust.

1 1/2 cups crushed All Bran Extra Fiber cereal(I used my blender)
1/2 cup melted butter
2 tbsp. Splenda (or 1/2 Splenda 1/2 Brown Sugar Twin)
1 tsp. cinnamon
The ecc for the cereal is only 7 grams per 1/2 cup so this is a very LC friendly alternative.
Mix all ingredients together. Press into 9 inch pie plate.

1 envelope unflavored gelatin
5 egg yolks
1 cup Splenda
1/2 cup dark rum
1 1/2 cups whipping cream


Soften the gelatin 1/2 cup cold water. Place over low heat and bring to almost a boil, stirring to disolve. Beat the egg yolks and Splenda until very light. Stir gelatin into the egg mixture. Cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold into felatin mixture. Coll until the mixture begins to set then spoon into the pie crust. Chill until firm.

Thank you, Lisa Perk , for the crust recipe!

Rum extract?

Karen

Hi Karen and thanks for your reply. I was thinking of many types of flavored extracts too. But I'm more concerned with the consistancy being the same. 1/2 c. of rum vs. a tsp. or 2 of flavoring? Would you need to add additional liquid?