Rum Cream Pie
Indulge in the luscious flavors of this creamy and decadent Rum Cream Pie, a dessert that combines the warm, spiced notes of dark rum with a velvety custard filling and a buttery graham cracker crust. Perfect for any celebration or special occasion, this elegant pie is layered with rich textures and topped with freshly whipped cream for a light and airy finish. The optional dark chocolate shavings add a sophisticated touch of bittersweet flavor, making each bite unforgettable. With just 25 minutes of prep time and a no-fuss refrigerator setting step, this recipe offers a delightful balance of elegance and ease. Impress your friends and family with this show-stopping dessert that’s as visually stunning as it is delicious! Keywords: rum cream pie recipe, graham cracker crust dessert, rum custard pie, easy no-bake pie, whipped cream topping, decadent dessert.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 2 cups Whole milk
- 0.5 cups Granulated sugar
- 0.25 cups Cornstarch
- 4 Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoons Vanilla extract
- 3 tablespoons Rum (dark or spiced)
- 1 cups Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract
- 2 tablespoons Dark chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to create an even crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a medium saucepan, whisk together the milk, 1/2 cup granulated sugar, and cornstarch over medium heat.
In a small bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 3-5 minutes).
Remove the saucepan from the heat and stir in 2 tablespoons butter, 1 teaspoon vanilla extract, and rum. Mix until smooth.
Pour the filling into the cooled graham cracker crust and smooth the top. Cover the surface directly with plastic wrap to prevent a skin from forming, then refrigerate for at least 4 hours or until set.
In a cold mixing bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract to stiff peaks.
Remove the pie from the refrigerator, discard the plastic wrap, and spread or pipe the whipped cream evenly over the top of the pie.
Optional: Garnish with dark chocolate shavings for a decorative finish.
Slice and serve chilled. Enjoy your Rum Cream Pie!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 30.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 91 mg | 7% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 127 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.
