Rum Pie
Indulge in the rich, velvety decadence of Rum Pie, a sophisticated dessert that combines creamy indulgence with a bold kick of dark or spiced rum. This crowd-pleasing pie starts with a buttery graham cracker crust, baked to golden perfection, which holds a luscious, silky filling made from heavy cream, brown sugar, and a hint of vanilla. The filling’s secret is its smooth custard-like texture, achieved by carefully tempering eggs and thickening with cornstarch. A generous pour of rum infuses the pie with warm, aromatic notes that pair beautifully with its creamy base. Topped with fluffy whipped cream and optional chocolate shavings for a touch of elegance, this no-bake treat is perfect for special occasions or simply indulging your sweet tooth. Easy to prepare in under 40 minutes and requiring just a few hours to set, this Rum Pie is sure to impress with every luxurious bite. Keywords: rum pie recipe, decadent dessert, graham cracker crust, no-bake pie, whipped cream topping.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 1.4 cup Unsalted butter, melted
- 2 cups Heavy cream
- 1 cup Milk
- 0.5 cup Brown sugar
- 3 tablespoons Cornstarch
- 3 large Egg yolks
- 0.25 cup Rum (dark or spiced)
- 1 teaspoon Vanilla extract
- 2 cups Whipped cream
- 2 tablespoons Chocolate shavings or cocoa powder (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, 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 dish to form the 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, combine the heavy cream, milk, brown sugar, and cornstarch. Whisk together until smooth.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken and bubble, about 5-7 minutes.
In a small bowl, whisk the egg yolks. Gradually add a few tablespoons of the hot cream mixture to the egg yolks, whisking constantly, to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan and continue to cook, stirring constantly, for 2 minutes until the filling is thick and smooth.
Remove the saucepan from the heat and stir in the rum and vanilla extract.
Allow the filling to cool slightly before pouring it into the prepared crust. Smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, spread whipped cream over the top of the pie and garnish with chocolate shavings or a light dusting of cocoa powder, if desired.
Slice and enjoy your delicious Rum Pie!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 28.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 145 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.
