Stawberry Rum Pie
Indulge in the luscious flavors of a Strawberry Rum Pie, the perfect fusion of fresh berries, creamy whipped topping, and a boozy twist. This no-fuss dessert begins with a buttery graham cracker crust, baked to golden perfection, cradling a layer of plump, fresh strawberries topped with a rich, velvety strawberry-rum filling. A hint of dark rum elevates the sweetness of the berries while adding depth to every bite. Finished with billowy clouds of vanilla-infused whipped cream, this pie is a showstopping treat for any occasion. With just 30 minutes of prep time and a few simple ingredients, this chilled dessert is as easy to make as it is to devour! Perfect for summer gatherings, date nights, or whenever you crave a touch of indulgent decadence.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter
- 2 tablespoons Granulated sugar
- 3 cups Fresh strawberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.75 cups Water
- 2 tablespoons Dark rum
- 1 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until evenly combined. Press the mixture firmly into a 9-inch pie dish, ensuring the crust covers the bottom and sides evenly.
Bake the crust for 8-10 minutes, then remove it from the oven and let it cool completely.
While the crust cools, wash and hull 3 cups of fresh strawberries. Set 2 cups aside and puree the remaining cup in a blender or food processor.
In a medium saucepan, combine the pureed strawberries, 0.75 cups of granulated sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble (about 5 minutes).
Remove the strawberry mixture from the heat and stir in the dark rum. Let it cool slightly while preparing the fresh strawberries.
Cut the reserved 2 cups of strawberries into halves or quarters, depending on their size, and arrange them evenly over the cooled graham cracker crust.
Pour the slightly cooled strawberry-rum filling over the fresh strawberries, spreading it out evenly. Refrigerate the pie for at least 3 hours, or until fully set.
Before serving, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
Top the chilled pie with the whipped cream, spreading it generously over the surface or piping it decoratively. Optionally, garnish with additional fresh strawberries or a dusting of powdered sugar.
Slice, serve, and enjoy the Strawberry Rum Pie with its creamy, fruity, and boozy layers!
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 386.9 g | 141% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 256.5 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 952 mg | 20% | |
*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.
