This classic Rum Pie is a luxurious no-bake dessert that delivers smooth, indulgent richness with every bite. The filling combines egg yolks, sugar, and unflavored gelatin for a silky texture, infused with the warm, deep notes of dark rum. Light and airy whipped cream is folded in to create a mousse-like consistency that sets perfectly in the refrigerator. The base is a buttery graham cracker crust spiced with cinnamon, providing a sweet and crunchy contrast to the soft filling. Finished with a dusting of grated unsweetened chocolate, this pie is an elegant choice for holiday gatherings, dinner parties, or special celebrations. It requires no baking, making it a simple yet impressive treat to prepare at home.
Rum Pie
Description
This classic Rum Pie is a luxurious no-bake dessert that delivers smooth, indulgent richness with every bite. The filling combines egg yolks, sugar, and unflavored gelatin for a silky texture, infused with the warm, deep notes of dark rum. Light and airy whipped cream is folded in to create a mousse-like consistency that sets perfectly in the refrigerator. The base is a buttery graham cracker crust spiced with cinnamon, providing a sweet and crunchy contrast to the soft filling. Finished with a dusting of grated unsweetened chocolate, this pie is an elegant choice for holiday gatherings, dinner parties, or special celebrations.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). In a medium bowl, combine crushed graham crackers, 2 tablespoons sugar, cinnamon, and melted butter. Mix until the crumbs are evenly moistened.
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Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then remove and allow to cool completely.
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Sprinkle gelatin over 1/2 cup cold water in a small saucepan. Let stand for 5 minutes to soften.
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Place the saucepan over low heat and stir constantly until the gelatin is completely dissolved. Remove from heat and let cool slightly.
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In a large mixing bowl, beat egg yolks and 1 cup sugar together until the mixture is very light in color and thick, about 3-4 minutes.
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Slowly stir the dissolved gelatin mixture into the egg yolk mixture, ensuring it is well combined.
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Allow the mixture to cool to room temperature, then gradually stir in the dark rum.
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In a separate chilled bowl, whip the heavy cream until soft peaks form.
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Gently fold the whipped cream into the rum-gelatin mixture in three additions, being careful not to deflate the cream.
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Refrigerate the filling mixture until it begins to thicken and sets slightly, about 20-30 minutes, stirring occasionally.
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Spoon the thickened filling into the cooled crust, smoothing the top with a spatula.
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Refrigerate the pie for at least 4 hours, or until completely set.
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Just before serving, grate the unsweetened chocolate over the top of the pie.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 18g90%
- Cholesterol 180mg60%
- Sodium 200mg9%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 35g
- Protein 5g10%
* 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
Crust Preparation: The crust can be made ahead and stored at room temperature in an airtight container for up to 3 days. Ensure it is completely cool before adding the filling to prevent melting.
Setting Time: For best results, allow the pie to chill overnight. This ensures the gelatin sets firmly and the flavors meld together. Do not freeze this pie as the texture may become grainy.
Alcohol Content: The alcohol in the rum does not fully cook out since this is a no-bake pie. Serve responsibly. For a non-alcoholic version, substitute the rum with an equal amount of rum extract or orange juice.
Storage: Cover tightly with plastic wrap or store in a cake carrier in the refrigerator. The pie will keep for up to 3 days.
