Cranberry-Rum Pie

Cranberry-Rum Pie

Cranberry layer:

1/4 cup sugar
1/4 teaspoon salt
1 envelope unflavored gelatin
1/3 cup water
1 (1 lb.) can whole cranberry sauce
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1/2 cup chopped nuts
1 cup cream, whipped
1 (9-inch) graham-cracker crumb crust

Combine sugar, salt, gelatin and water in a small saucepan.  Heat over low heat until gelatin is dissolved, stirring constantly.  Stir in cranberry sauce, lemon peel and juice.  Chill until partly thickened.  Fold in nuts and whipped cream.  Pour into crumb crust and chill until nearly firm.

Rum-chiffon layer:

1/2 cup sugar
1/4 teaspoon salt
1 envelope unflavored gelatin
1 1/4 cups milk
3 eggs separated
1 1/2 teaspoons rum flavoring
1 cup heavy cream, whipped

Combine 1/4 cup of the sugar, salt and gelatin in a saucepan.  Stir in milk and slightly beaten egg yolks.  Cook over low heat until mixture coats a spoon, stirring constantly.  Add rum flavoring.  Chill until partly thickened.  Beat egg whites until stiff, gradually adding remaining 1/4 cup sugar.  Fold in custard mixture and whipped cream.  Chill until mixture mounds and holds its shape when dropped from a spoon.  Mound on top of cranberry layer.  Chill until firm.

Yield: 1 9-inch pie