Rum Cream Pie
Description
This classic Rum Cream Pie is the ultimate showstopper for dessert tables, offering a luxurious balance of sweet custard and spirited rum flavor. The filling is silky smooth, enriched with egg yolks and heavy cream, then gently folded with whipped cream for a light, airy texture that melts in your mouth. Encased in a buttery, golden-baked pie crust, each slice is a decadent treat. The subtle warmth of the dark rum complements the sweetness of the sugar and the richness of the chocolate garnish. It is an elegant yet approachable dessert perfect for holidays, anniversaries, or any occasion where you want to impress guests with a homemade classic. Best served chilled, this pie allows the flavors to meld beautifully, making it a memorable ending to any meal.Ingredients
Directions
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Line a 9-inch pie plate with pastry dough. Cover the dough with foil and fill with rice or pie weights to prevent puffing.
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Bake the empty pie crust at 400&# 194;°F (204ðC) for 15 minutes.
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Remove the rice and foil. Bake the crust for an additional 10 minutes at 375ðF (191ðC), or until it is pale golden brown. Allow to cool completely.
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In a mixing bowl, beat the egg yolks using an electric mixer.
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Gradually add the sugar to the egg yolks, beating continuously until the mixture is thickened and pale in color.
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Beat in 1 cup of heavy cream, the dark rum, and 1/4 cup of water.
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Transfer the mixture to the top of a double boiler.
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Cook over simmering water, stirring constantly, until the mixture reaches 140ðF on a candy thermometer.
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Continue cooking and stirring for 3 more minutes to ensure the eggs are safe and the custard is cooked.
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In a small saucepan, sprinkle the unflavored gelatin over 1/4 cup of cold water.
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Let the gelatin soften for 5 minutes.
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Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved.
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Whisk the dissolved gelatin into the warm custard mixture.
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Set the bowl containing the custard into a larger bowl of ice water. Stir occasionally until the mixture cools and thickens to the consistency of raw egg whites. Do not let it set completely.
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In a separate clean bowl, beat the remaining heavy cream (well chilled) until it holds stiff peaks.
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Gently but thoroughly fold the whipped cream into the cooled custard mixture.
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Pour the finished filling into the cooled pie shell.
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Chill the pie in the refrigerator for at least 3 hours, or until fully set.
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Garnish with bittersweet chocolate shavings, curls, or chips before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 177.0kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 2.2g12%
- Cholesterol 0.0mg0%
- Sodium 131.2mg6%
- Total Carbohydrate 22.1g8%
- Dietary Fiber 0.8g4%
- Sugars 0.4g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list in the source was fragmented. The directions imply the use of: 1 1/2 tbsp unflavored gelatin, 6 large egg yolks, 1 cup sugar, 2 cups heavy cream (divided into 1 cup for custard and 1 cup for whipping), 1/2 cup dark rum, 1/4 cup water, and bittersweet chocolate for garnish. Please ensure you have these ingredients on hand.
The recipe is tagged as "Vegan" in the metadata, but it contains egg yolks, heavy cream, and gelatin. This is a non-vegan recipe. If you require a vegan version, you will need to substitute the crust, eggs, cream, and gelatin with plant-based alternatives.
To make chocolate curls, take a bar of room-temperature chocolate and scrape it with a vegetable peeler or a melon baller.
Ensure the custard does not boil when heating over the double boiler, as this may cause the eggs to curdle.
