Puerto Rican Rum Pie
Indulge in the exotic flavors of the Caribbean with this Puerto Rican Rum Pie, a decadent dessert that combines a buttery homemade crust with a luscious rum-infused custard filling. Perfectly spiced with cinnamon and nutmeg, this pie boasts a rich, creamy texture complemented by the sweetness of sweetened condensed milk and a hint of vanilla. For an extra layer of texture and flavor, optional chopped pecans can be folded into the filling. Baked to golden perfection and chilled for a velvety finish, this tropical-inspired treat makes for an irresistible centerpiece at any gathering. Dust with powdered sugar before serving for an elegant touch, and let the bold, aromatic notes of dark rum steal the spotlight in every bite. Ideal for holiday celebrations or special occasions, this Puerto Rican Rum Pie is an unforgettable fusion of warmth, spice, and island charm.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter
- 0.25 cups Granulated sugar
- 0.5 cups Light brown sugar
- 3 Large eggs
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Nutmeg
- 0.5 cups Dark rum
- 14 ounces Sweetened condensed milk
- 0.5 cups Heavy cream
- 0.5 cups Pecans (optional, chopped)
- 2 tablespoons Powdered sugar
- 1 as needed Cooking spray or butter
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan with cooking spray or butter.
In a mixing bowl, combine the all-purpose flour and granulated sugar. Cut the unsalted butter into small cubes and incorporate it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the bottom and up the sides of the pie pan to form a crust. Prick the bottom with a fork and bake the crust for 10 minutes. Remove from the oven and set it aside to cool slightly.
In a large mixing bowl, beat the eggs until frothy. Add the sweetened condensed milk, light brown sugar, heavy cream, vanilla extract, ground cinnamon, nutmeg, and dark rum. Whisk until the mixture is smooth and well combined.
If using, fold in the chopped pecans. Pour the filling into the pre-baked crust.
Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set but slightly jiggles in the center when gently shaken.
Remove the pie from the oven and let it cool to room temperature, then chill it in the refrigerator for at least 3 hours or overnight to allow the flavors to fully develop and set.
Before serving, dust the top of the chilled pie with powdered sugar for a decorative finish. Slice and enjoy!
Nutrition Facts
Calories |
4257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 531.1 g | 193% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 383.5 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1365 mg | 105% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
