Rum Cream Pie Recipes

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RUM-VANILLA CREAM PIE



Rum-Vanilla Cream Pie image

The first bite of this seemingly traditional 1950s-style cream pie is quite a surprise, with a hit of rum in both custard and piped whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

All-purpose flour, for surface
1/2 recipe Pate Brisee for Rum-Vanilla Cream Pie
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
1 vanilla bean, split and scraped, pod reserved
4 large egg yolks
1/4 cup plus 1 tablespoon (2 1/2 ounces) golden rum, preferably Appleton
2 ounces (4 tablespoons) unsalted butter, softened
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
  • Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
  • Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
  • Remove from heat, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
  • Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
  • Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate for at least 4 hours (or overnight).
  • Just before serving, remove vanilla pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826), and pipe whipped cream over pie. Serve immediately.

CHRISTIANA CAMPBELL'S TAVERN RUM CREAM PIE



Christiana Campbell's Tavern Rum Cream Pie image

SOURCE CHRISTIANA CAMPBELL'S TAVERN - Williamsburg, VA 18TH CENTURY Times are approximations.

Provided by Chef Shadows

Categories     Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dark rum
6 ounces unflavored gelatin, 1 packet
1 1/2 cups whipping cream
5 egg yolks
1 cup sugar
unsweetened chocolate
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon

Steps:

  • Prepare a crumb crust (below).
  • Soften the gelatin in 1/2 cup of cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture. Cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over the top before serving.
  • Crumb Crust.
  • Combine the ingredients and press into a 9-inch pie pan.
  • Chill.

Nutrition Facts : Calories 797.6, Fat 44, SaturatedFat 25.1, Cholesterol 260.5, Sodium 369.5, Carbohydrate 64, Fiber 1, Sugar 47.4, Protein 29.6

RUM CREAM PIE



Rum Cream Pie image

Make and share this Rum Cream Pie recipe from Food.com.

Provided by Vseward Chef-V

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 (15 ounce) package ginger snaps
1/2 cup melted butter
6 egg yolks
1 cup sugar
1 (1/4 ounce) envelope unflavored gelatin (1 envelope)
1/4 cup cold water
1 pint double cream (heavy)
1/2 cup dark rum
chocolate curls (for garnish)
chopped nuts (for garnish)

Steps:

  • Preheat oven to 325°F.
  • Crumble the ginger snaps in a food processor and add the melted butter.
  • Use this mixture to line a deep pie plate or spring form pan. Bake this at 325°F for 19 minutes.
  • Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved.
  • Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum.
  • Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.

Nutrition Facts : Calories 701.1, Fat 42.2, SaturatedFat 23.7, Cholesterol 255.3, Sodium 459.9, Carbohydrate 68, Fiber 1.2, Sugar 35.7, Protein 6.9

PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING



Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping image

Provided by Duff Goldman

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 17

3 1/2 cups gingersnap crumbs (see Cook's Note)
5 to 6 tablespoons unsalted butter, melted
2 cups low-fat milk
3/4 cup brown sugar
1/4 cup cornstarch
2 large eggs
1 cup pumpkin puree
1/4 teaspoon salt
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon heavy whipping cream
1 teaspoon rum extract
1 large egg
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of ground cinnamon
1 vanilla bean, split and seeds scraped

Steps:

  • For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
  • Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
  • Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.
  • Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.
  • For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.
  • In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.
  • For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.
  • Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.

RUM CREAM PIE



RUM CREAM PIE image

Categories     Egg     Dessert

Yield 2 pies

Number Of Ingredients 11

For Crusts
16 double Graham Crackers
1 stick butter
For Pie
6 egg yolks
1 cup sugar
1 package Knox gelatin
1/2 cup cold water
1 pint whipping cream
3 Tbsp. rum extract (or less, to taste)
Grated bittersweet chocolate for decoration

Steps:

  • 1. (I used already crumbed Graham crackers instead). Make two pie crusts by mixing melted butter and crumbs, pat into pie pans and refrigerate. 2. Beat 6 egg yolks with 1 cup sugar until light in color. Set aside. 3. Dissolve gelatin in cold water in a small saucepan. Bring to a boil, then pour into egg mixture while beating briskly. Set aside. 4. Whip one pint whipping cream, adding the rum extract to taste. 5. Fold whipped cream into egg mixture, pour into pie shells and refrigerate until ready to serve. 6. Grate some bittersweet chocolate over pies for decoration.

BANANA RUM CREAM PIE



Banana Rum Cream Pie image

This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.

Categories     Milk/Cream     Rum     Mixer     Dairy     Dessert     Bake     Freeze/Chill     Quick & Easy     Banana     Curry     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers
5 tablespoons unsalted butter, melted
1 teaspoon curry powder (preferably Madras)
1/4 teaspoon cinnamon
1/2 cup packed dark brown sugar
8 ounces cream cheese, softened
1 teaspoon finely grated fresh lemon zest
1 cup chilled heavy cream
4 teaspoons dark rum
4 firm-ripe bananas
Special Equipment
a 9-inch pie plate

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
  • Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
  • Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
  • Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

PERFECT RUM-VANILLA CREAM PIE



Perfect Rum-Vanilla Cream Pie image

Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping. A vanilla bean does double duty, as well: Its seeds dot the filling, and the pod infuses the whipped cream topping with a delicate flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Pies and Tarts
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 vanilla bean, halved lengthwise and scraped, pod reserved
4 large egg yolks
1/4 cup plus 1 tablespoon (2 1/2 ounces) golden rum, preferably Appleton
4 tablespoons unsalted butter, cut into tablespoons and softened
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
  • Preheat oven to 375 degrees F. Line shell with parchment; fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes more. Let cool completely on a wire rack. (Crust can be wrapped in foil and stored overnight at room temperature.)
  • Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
  • Pour mixture through a fine sieve into a large bowl, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool, whisking occasionally, about 10 minutes.
  • Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is firm, 4 hours or up to 1 day.
  • Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate 4 hours or up to 1 day.
  • Just before serving, remove pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining 1 tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826 or Wilton #8B), and pipe whipped cream over pie. Serve immediately.

RUM CREAM PIE



Rum Cream Pie image

A great refreshing pie especially for the men in your life. You can use any type of pre-baked pie shell: pastry, graham wafer, or chocolate wafer. Serve after chilling for several hours.

Provided by Carol

Categories     Chiffon Pie

Time 6h55m

Yield 16

Number Of Ingredients 8

2 (9 inch) prepared graham cracker crust
6 egg yolks
1 cup white sugar
1 (.25 ounce) package unflavored gelatin
½ cup cold water
2 cups heavy cream
½ cup rum
⅛ cup grated semisweet chocolate, for garnish

Steps:

  • Pour the cold water into a small bowl and sprinkle with the gelatin. Set aside and allow the gelatin to soften.
  • Combine the egg yolks and sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer.
  • Remove the bowl from the heat and mix in the rehydrated gelatin. Stir until the gelatin dissolves and allow the mixture to cool to room temperature.
  • Whip the cream to medium-stiff peaks; stir in the rum. Fold the whipped cream into the egg mixture. Pour the filling into the two pie shells and sprinkle with chocolate shavings. Chill the pies for at least 6 hours or overnight.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 31.4 g, Cholesterol 117.6 mg, Fat 19.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 9 g, Sodium 165.3 mg, Sugar 23.3 g

PUMPKIN PIE WITH RUM AND CREAM



Pumpkin Pie With Rum and Cream image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 10 servings

Number Of Ingredients 11

3 large eggs
1/2 cup packed, light brown sugar
1/2 cup light corn syrup
1 1/2 cups heavy cream
1 1/2 cups baked fresh pumpkin, pureed, or canned pumpkin puree
1 tablespoon dark rum
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1 10-inch pie shell, partly baked
Whipped cream

Steps:

  • Preheat oven to 350 degrees.
  • Whisk the eggs and brown sugar together in a large bowl. Beat in the corn syrup, then stir in the cream, pumpkin and rum. Add the salt, cinnamon and ginger and beat mix until smooth.
  • Pour into the prepared pie shell and bake about 40 minutes, until the filling is set.
  • Allow to cool to room temperature and serve with whipped cream.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 260 milligrams, Sugar 26 grams, TransFat 0 grams

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