Rum Bisque Pie
Indulge your taste buds with the decadent elegance of Rum Bisque Pie, a creamy dessert that marries the warmth of dark rum with a silky custard filling, all nestled in a buttery graham cracker crust. This luscious pie features a rich blend of heavy cream, brown sugar, and a hint of vanilla, creating a velvety texture that's both comforting and indulgent. A whisper of nutmeg atop whipped cream adds a sophisticated touch to every slice. Perfect for holidays, dinner parties, or anytime you crave a show-stopping treat, this no-hassle pie is made with easy-to-find ingredients yet delivers gourmet flavor. Ready in just under an hour (plus chilling time), Rum Bisque Pie is as elegant as it is satisfying. Whether you’re a seasoned pastry enthusiast or a custard-craving beginner, this recipe will be your new go-to dessert masterpiece!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 cup Heavy cream
- 1 cup Whole milk
- 4 large Egg yolks
- 2 tablespoons Dark rum
- 0.5 cup Brown sugar
- 2 tablespoons All-purpose flour
- 1 tablespoon Cornstarch
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream, for topping
- 1 pinch Grated nutmeg (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly combined and the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Set aside to cool.
In a medium saucepan over medium heat, whisk together the heavy cream and whole milk. Heat until steam begins to rise, but do not let it boil.
In a separate bowl, whisk the egg yolks, dark rum, brown sugar, flour, cornstarch, and salt until smooth.
Gradually pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 8-10 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and stir in the vanilla extract. Pour the filling into the cooled crust, spreading it evenly with a spatula.
Cover the pie with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until the filling is fully set.
Before serving, top the pie with whipped cream and a light dusting of grated nutmeg, if desired. Slice and enjoy!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 30.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 162 mg | 3% | |
*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.
