INGREDIENTS

INSTRUCTIONS

This is yummy, but you can't refrigerate it, or it gets soggy. Serve
it at room temperature, no more than four or five hours after baking.
For the crust: In a food processor or a medium-size bowl combine 1  3/4
cups of the flour and the salt. Cut in the butter and shortening  until
the mixture is coarse and crumbly. One Tbs. at a time, add  enough
water to form a soft dough.  Sprinkle the work surface with 2 Tbs of
the flour. Turn the dough out  onto the floured surface. Form into a
disc, wrap in plastic, and  refrigerate 30 minutes.  Sprinkle the work
surface with 1 Tbs of the flour. Place the dough on  the floured
surface and flatten slightly. Flour the dough with the  remaining flour
and roll out about 1/4 inch thick. Transfer to a 9  inch pan. (Do this
by carefully folding it in half, then in half  again. Carefully unfold
it on top of the pan). Trim the overhang,  form an edge, and crimp it
decoratively. Cover the formed pastry  shell and refrigerate at least
30 minutes. The pie crust can be  prepared to this point up to 1 day
ahead.  For the filling: In a large bowl whisk the eggs until light
yellow.  Whisk in the sugar. Whisk in the whipping cream,
half-and-half, rum,  vanilla, nutmeg, and salt. Bring to room
temperature.  Set a baking sheet on a rack positioned in the center of
the oven.  Preheat the oven to 450 degrees F. Line the chilled pastry
shell with  waxed paper and fill with pastry weights (or dry beans).
Set the  shell on the heated baking sheet and bake 10 minutes.
Immediately  remove the weights and waxed paper and fill the shell with
the  prepared custard. Return the pie to the oven, setting it on the
heated baking sheet. Lower the temperature to 325 F. Bake 25 to 30
minutes, or until the filling is puffed and golden. While the custard
will not be firm, it will be evenly set from edge to center. Cool the
pie completely on a rack before cutting. Serves 8  >Adapted from The
New American Kitchen by Michael McLaughlin  Posted to Recipe Archive -
08 Dec 96  submitted by: eep@tampa.mindspring.com  Date: Sun, 8 Dec 96
2:31:52 EST

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Nutrition (calculated from recipe ingredients)
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Calories: 429
Calories From Fat: 185
Total Fat: 21g
Cholesterol: 152.8mg
Sodium: 126.4mg
Potassium: 96.5mg
Carbohydrates: 48.3g
Fiber: <1g
Sugar: 19.3g
Protein: 7.1g