Best 9 Rum Bisque Pie Heavely Pie Recipes

GRANDMA'S CHOCOLATE RUM PIE

Steps:

• Pre-bake a 10-inch pie crust (see links in Recipe Notes) and allow it to cool completely before filling.
• To make the pie filling, combine 1/2 cup sugar, gelatin and salt in a medium saucepan. Stir in milk and egg yolks. Place over medium-low heat; cook and stir until slightly thickened. Remove from heat, add chocolate chips and stir until melted. Add rum and stir. Chill until partially set. (I often use an ice bath, stirring occasionally, to speed this process).
• Once chocolate mixture has cooled, beat egg whites with a standing or handheld mixer until soft peaks form. Gradually add 1/4 cup sugar; continue beating until stiff peaks form. Fold chocolate mixture into egg whites,
• In a separate bowl, beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined.
• Add 1/2 of chocolate mixture to prepared pie crust; top with 1/2 of whipped cream. Repeat so that you have 4 layers. Using a rubber spatula, carefully swirl the layers into a marble pattern. Cover and chill until firm - several hours or overnight.
• To serve: Beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined. Cut pie into 8 slices and serve each with a generous dollop of whipped cream.

PUMPKIN RUM PIE

Steps:

• Preheat the oven to 375 degrees F.
• Partially bake the pie shell, according to the package directions.
• In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
• With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
• In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.

PERFECT RUM-VANILLA CREAM PIE

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 CREAM PIE (MY FAMILY CALLS IT 80 PROOF PIE)

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.

HEAVENLY PIE

Steps:

• Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
• Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
• Filling: Beat the egg yokes until thick.
• Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
• Cook in a double boiler until thick, stirring constantly.
• Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
• Loosely cover the pie in the fridge.

RUM PIE

Steps:

• Sprinkle gelatin on cold water. Place over hot water and stir until dissolved.
• Blend Eagle Brand and rum in medium sized bowl.
• Gradually add gelatin and stir.
• Chill a short time until mixture starts to thicken.
• Whip cream and gently fold into milk mixture.
• Turn into prepared pie shell and chill in fridge until firm (about 2-3 hours).
• Sprinkle optional chocolate and/or coconut on top and enjoy!
• Cook time includes chilling time.

HEAVENLY PIE

Steps:

• 1. Beat together condensed milk,whipped topping and lemon juice. fold in the drained crushed pineapple.
• 2. Pour into 2 med sized prepared graham cracker crust, (or one large) sprinkle chopped walnuts over the top, refrigerated about 4 hours

RUM-VANILLA CREAM PIE

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 BISQUE PIE (HEAVELY PIE!)

Steps:

• 1. Rum Bisque Pie Submitted by Janis Boyer "Simply Heaven on earth! The perfect dessert that will get raves from all your guests! Excellent for Thanksgiving, Christmas or anytime. It's been a tradition in our family since 1977." Ingredients : o 1 (1/4 ounce) envelope unflavored gelatin o 3 tablespoons cold water o 1 tablespoon rum (May be coconut flavored) o 3 eggs ( Separated and Room temperature) o 1/2 cup sugar o 1 teaspoon vanilla o 1/2 cup whole milk o 1/4 teaspoon salt o 1 cup soft macaroons crumbled coarsely not finely o 1/4 cup dark rum o 2 tablespoons sugar o 1 cup heavy whipping cream o 1 baked pie crusts ( 9 inch) o 1 (32 ounce) container Cool Whip Topping o Toasted sliced almonds, for garnishment Directions 1. In small bowl, soften gelatin in 3 T. water and 1 T. rum; set aside. 2. Bake pie shell as directed on package. 3. Lightly toast almonds; set aside. 4. In a medium sauce pan, combine egg yolks and 1/2 c sugar. Mix until blended. 5. Add salt and milk to sauce pan, cooking over a low heat while stirring constantly until thickened and smooth. Be sure not to overcook. Remove from heat. 6. Add gelatin, 1 t. vanilla, and macaroons stirring well to form custard mixture. 7. In separate bowl, beat whipping cream until well thickened. 8. Fold whipping cream gently into custard mixture. 9. Beat room temperature egg whites in separate bowl adding 2 T sugar until stiff peaks are formed. 10. Gently fold egg whites into custard mixture. This does not need to be perfectly folded inches Chill in refrigerator for 10 minutes (this will make it easier while spooning into pie shell). 11. Spoon chilled mixture into baked pie shell. 12. Garnish with 3/4 tub Cool Whip and toasted almonds. 13. Chill in refrigerator 4-6 hours.