Indulge in a taste of heaven with our delectable Butter Rum Cream Pie, a classic dessert that combines the richness of butter, the warmth of rum, and the velvety smoothness of cream. This timeless pie has captured hearts for generations, and now, we bring you three irresistible variations that will tantalize your taste buds.
In our first recipe, we introduce the traditional Butter Rum Cream Pie, a harmonious blend of creamy custard, buttery graham cracker crust, and a hint of rum. The Vanilla Bean Butter Rum Cream Pie elevates the classic with the addition of Madagascar vanilla beans, infusing the pie with an aromatic depth that will transport you to a world of flavors. Lastly, the Chocolate Butter Rum Cream Pie is a decadent symphony of rich chocolate and creamy rum custard, encased in a luscious chocolate cookie crust.
Each recipe is meticulously crafted to perfection, ensuring that every bite is an explosion of flavors. Whether you prefer the timeless classic, the aromatic vanilla bean, or the indulgent chocolate variation, our Butter Rum Cream Pie collection has something for every palate. So, prepare to be captivated as we embark on a culinary journey that will leave you craving for more.
RUM CREAM PIE
Make and share this Rum Cream Pie recipe from Food.com.
Provided by Vseward Chef-V
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Crumble the ginger snaps in a food processor and add the melted butter.
- Use this mixture to line a deep pie plate or spring form pan. Bake this at 325°F for 19 minutes.
- Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved.
- Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum.
- Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.
Nutrition Facts : Calories 701.1, Fat 42.2, SaturatedFat 23.7, Cholesterol 255.3, Sodium 459.9, Carbohydrate 68, Fiber 1.2, Sugar 35.7, Protein 6.9
CHRISTIANA CAMPBELL'S TAVERN RUM CREAM PIE
SOURCE CHRISTIANA CAMPBELL'S TAVERN - Williamsburg, VA 18TH CENTURY Times are approximations.
Provided by Chef Shadows
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a crumb crust (below).
- Soften the gelatin in 1/2 cup of cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture. Cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over the top before serving.
- Crumb Crust.
- Combine the ingredients and press into a 9-inch pie pan.
- Chill.
Nutrition Facts : Calories 797.6, Fat 44, SaturatedFat 25.1, Cholesterol 260.5, Sodium 369.5, Carbohydrate 64, Fiber 1, Sugar 47.4, Protein 29.6
RUM-VANILLA CREAM PIE
The first bite of this seemingly traditional 1950s-style cream pie is quite a surprise, with a hit of rum in both custard and piped whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Remove from heat, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate for at least 4 hours (or overnight).
- Just before serving, remove vanilla pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826), and pipe whipped cream over pie. Serve immediately.
Tips:
- For the smoothest custard filling, make sure to whisk the eggs and sugar together until they are thick and pale yellow.
- Be careful not to overcook the custard filling, or it will become curdled.
- If you don't have any rum extract, you can substitute vanilla extract.
- To make sure the pie crust is cooked through, bake it for at least 30 minutes, or until the edges are golden brown.
- Let the pie cool completely before serving, so that the filling has time to set.
Conclusion:
This Butter Rum Cream Pie is a delicious and decadent dessert that is perfect for any occasion. The creamy filling is made with a combination of butter, cream, and rum extract, and the graham cracker crust adds a touch of sweetness and crunch. Whether you're serving it to guests or enjoying it yourself, this pie is sure to be a hit.
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