Best 5 Perfect Rum Vanilla Cream Pie Recipes

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Indulge in the symphony of flavors with our delectable Rum Vanilla Cream Pie, where the essence of rum and vanilla intertwine to create a culinary masterpiece. This timeless classic features a flaky crust that encases a velvety smooth vanilla custard filling, infused with the warmth of Caribbean rum. Topped with a cloud-like whipped cream, each bite promises a delightful balance of sweetness, richness, and a hint of boozy charm. In this comprehensive guide, we'll take you through the steps of crafting this irresistible dessert, including the foolproof pie crust, the luscious custard filling, and the ethereal whipped cream. Join us on this delectable journey and discover the secrets to creating the perfect Rum Vanilla Cream Pie, sure to captivate your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

RUM CREAM PIE (MY FAMILY CALLS IT 80 PROOF PIE)



Rum Cream Pie (my family calls it 80 proof pie) image

I saved this years ago from a Bacardi Rum recipe book. I made it during Christmas one year without thinking about the fact the rum isn't cooked out....it looked so good, all my nieces and nephews wanted a slice. Luckily my brother, who was a Police Officer at the time, was the first to try it. He laughingly proclaimed each...

Provided by S Slater

Categories     Pies

Time 20m

Number Of Ingredients 6

1 prepared 9 inch graham cracker pie crust
2 pkg (4 oz serving size) vanilla instant pudding/pie filling
1 1/4 c milk
1/2 c rum (light or dark rum)
1/8 tsp nutmeg
3 1/2 c (8 oz) cool whip

Steps:

  • 1. Combine pudding mix, milk, rum, and nutmeg. Beat on low for 1 minute. Fold in whipped topping. Chill 2 hours.
  • 2. ** careful, the Rum is not cooked out and the amount to add is not a typo, it's a little strong but if you like rum, it's wonderful! good add-in's are coconut flakes, a little coconut cream or even bananas I'm trying it with Oreo Cookie crust next time...will let you all know how it turns out and hopefully add pictures.

CHRISTIANA CAMPBELL'S TAVERN RUM CREAM PIE



Christiana Campbell's Tavern Rum Cream Pie image

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

1/2 cup dark rum
6 ounces unflavored gelatin, 1 packet
1 1/2 cups whipping cream
5 egg yolks
1 cup sugar
unsweetened chocolate
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon

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

PERFECT RUM-VANILLA CREAM PIE



Perfect Rum-Vanilla Cream Pie image

Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping. A vanilla bean does double duty, as well: Its seeds dot the filling, and the pod infuses the whipped cream topping with a delicate flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Pies and Tarts
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 vanilla bean, halved lengthwise and scraped, pod reserved
4 large egg yolks
1/4 cup plus 1 tablespoon (2 1/2 ounces) golden rum, preferably Appleton
4 tablespoons unsalted butter, cut into tablespoons and softened
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
  • Preheat oven to 375 degrees F. Line shell with parchment; fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes more. Let cool completely on a wire rack. (Crust can be wrapped in foil and stored overnight at room temperature.)
  • 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 egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
  • Pour mixture through a fine sieve into a large bowl, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool, whisking occasionally, about 10 minutes.
  • Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is firm, 4 hours or up to 1 day.
  • Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate 4 hours or up to 1 day.
  • Just before serving, remove pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining 1 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 or Wilton #8B), and pipe whipped cream over pie. Serve immediately.

RUM-VANILLA CREAM PIE



Rum-Vanilla Cream Pie image

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

All-purpose flour, for surface
1/2 recipe Pate Brisee for Rum-Vanilla Cream Pie
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
1 vanilla bean, split and scraped, pod reserved
4 large egg yolks
1/4 cup plus 1 tablespoon (2 1/2 ounces) golden rum, preferably Appleton
2 ounces (4 tablespoons) unsalted butter, softened
1 cup heavy cream
1 tablespoon confectioners' sugar

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.

RUM-VANILLA CREAM PIE



Rum-Vanilla Cream Pie image

Make and share this Rum-Vanilla Cream Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 17

all-purpose flour, for surface
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold, cut into small pieces
1/4-1/2 cup ice water
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
1 vanilla bean, split and scraped, pod reserved
4 large egg yolks
1/4 cup golden rum, preferably Appletonm plus
1 tablespoon golden rum
4 tablespoons unsalted butter, sogtened
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • PATE BRISEE:.
  • Pulse flour, salt and sugar in a food processor until comvbined. Add butter, and process, until combined. Add butter and process until mixture resembles coarse meal, about 1o seconds. WEith the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
  • Shape dough into two disks. Warp each in plastic, and refrigerate until form, about 1 hour, or up to 2 days.
  • On al lightly floured work surface, roll pate brisée to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhand under dough so edges are flush with rim and crimp edges. Lightly prick bottom of dough eith a fork. Refrigerate for 30 minutes.
  • Preheat oven to 375°F Line dough with parchment, and fill with pie weights or dried beans, Bake until edges begin to turn gold, 15-18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are goldenm brown, 12-15 minutes. let cool completely on wire rack. Crust can be stored overnight.
  • FILLING:
  • Combine 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 umtil combined. pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
  • Remove from heat and stir in 1/4 cup rum. Add butter, 1 tablespoons at a time, whisking until butter melts, before adding the next piece. Let cool in saucepan on wire rack, 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 confectioner's sugar and remaining tablespoons rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2 inch star tip, such as Ateco #3826, and pipe whipped cream over pie. Serve immediately.

Nutrition Facts : Calories 710.9, Fat 44.9, SaturatedFat 27.4, Cholesterol 229.5, Sodium 414.5, Carbohydrate 64.6, Fiber 1.1, Sugar 30.7, Protein 8.8

Tips:

  • For a richer pie, use heavy cream instead of milk.
  • If you don't have a kitchen torch, you can brown the meringue with a broiler. Just keep a close eye on it so it doesn't burn.
  • To make sure the pie crust is cooked through, pre-bake it for 10-12 minutes before filling it.
  • Let the pie cool completely before serving. This will help the filling to set and the meringue to firm up.

Conclusion:

This rum vanilla cream pie is a delicious and impressive dessert that is perfect for any occasion. With its creamy filling, vanilla bean flecks, and torched meringue topping, this pie is sure to be a hit. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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