Best 6 Rum Cream Pie My Family Calls It 80 Proof Pie Recipes

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Indulge in a boozy delight with our 80-Proof Pie, a legendary rum cream pie that promises a unique and flavorful experience. This classic dessert combines a creamy, custard-like filling infused with the warmth of rum, nestled in a flaky, golden crust. With just a few sips, this pie lives up to its name, offering a subtle yet noticeable kick that complements the sweet and creamy flavors. Prepare to impress your family and friends with this extraordinary pie, perfect for special occasions or simply as a treat to enjoy. Discover the secrets behind this iconic pie, along with variations and additional recipes that explore the versatility of rum cream filling, including a decadent rum cream trifle and boozy rum cream cupcakes. Join us on a culinary journey as we unlock the secrets of this delightful treat.

Let's cook with our recipes!

RUM CREAM PIE



Rum Cream Pie image

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

1 (15 ounce) package ginger snaps
1/2 cup melted butter
6 egg yolks
1 cup sugar
1 (1/4 ounce) envelope unflavored gelatin (1 envelope)
1/4 cup cold water
1 pint double cream (heavy)
1/2 cup dark rum
chocolate curls (for garnish)
chopped nuts (for garnish)

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



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

CHESTNUT PIE WITH RUM CREAM



Chestnut Pie with Rum Cream image

This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.

Provided by Martha Stewart

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

Yield Makes one 9-inch pie

Number Of Ingredients 21

1/4 cup plus 2 tablespoons unsalted butter, room temperature
1/4 cup plus 1 tablespoon granulated sugar
1/2 cup raw chestnuts, fresh or frozen, thawed
3 tablespoons dark rum
1/2 cup plus 2 tablespoons chestnut puree
1/2 cup chestnut cream
1/4 cup creme fraiche
6 large egg yolks, room temperature
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
3 tablespoons confectioners' sugar
2 cups heavy cream
3/4 cup mascarpone cheese
1/4 cup confectioners' sugar
2 tablespoons dark rum
2 whole vanilla beans, split and seeds scraped
Chestnut Tuiles, for garnish
Candied chestnuts, halved or quartered, for garnish

Steps:

  • Make the crust: Place all crust ingredients in the bowl of a food processor; pulse until mixture resembles coarse crumbs, about the size of peas. (To mix by hand, combine ingredients in a large mixing bowl, rubbing the dry ingredients together using your fingers.) Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate until firm and cold, about 2 hours.
  • On a lightly floured work surface, roll out dough to an 11-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch metal pie plate, pressing firmly into bottom and sides; trim edges as necessary. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Line pie dough with a sheet of parchment paper and fill with pie weights or dried beans. Transfer to oven and bake until light brown, 20 to 30 minutes. Remove pie weights and parchment paper. Transfer to a wire rack and let cool.
  • Make the filling: In a medium skillet, heat 2 tablespoons butter over low heat until it turns brown and has a nutty aroma. Add 1 tablespoon sugar and chestnuts and cook, stirring, until caramelized, about 2 minutes. Carefully add 1 tablespoon rum to deglaze skillet; transfer chestnuts to a baking sheet to cool.
  • In a medium bowl, mix together remaining 1/4 cup butter, chestnut puree, chestnut cream, and creme fraiche together until well combined. In another medium bowl, whisk together egg yolks, eggs, remaining 1/4 cup sugar, and remaining 2 tablespoons rum. Add egg mixture to chestnut mixture and stir until filling is just combined.
  • Sprinkle chestnuts over bottom of crust and top with filling mixture. Transfer pie to oven and bake until set, about 20 minutes. Transfer to a wire rack to cool.
  • Make the rum cream: In the bowl of an electric mixer fitted with a whisk attachment, whisk together heavy cream, mascarpone, sugar, rum, and vanilla bean seeds until ribbons form, about 5 minutes. Transfer cream to a pastry bag fitted with a 1/2-inch plain round tip. Decoratively pipe cream in a clockwise fashion, starting from the outside and working toward the center, to cover. Garnish pie with candied chestnut strips and tuile.

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.

BANANA RUM CREAM PIE



Banana Rum Cream Pie image

This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.

Categories     Milk/Cream     Rum     Mixer     Dairy     Dessert     Bake     Freeze/Chill     Quick & Easy     Banana     Curry     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers
5 tablespoons unsalted butter, melted
1 teaspoon curry powder (preferably Madras)
1/4 teaspoon cinnamon
1/2 cup packed dark brown sugar
8 ounces cream cheese, softened
1 teaspoon finely grated fresh lemon zest
1 cup chilled heavy cream
4 teaspoons dark rum
4 firm-ripe bananas
Special Equipment
a 9-inch pie plate

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
  • Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
  • Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
  • Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

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.

Tips:

  • Use high-quality rum for a richer flavor. A dark rum or a spiced rum will give the pie a more complex flavor than a light rum.
  • Don't overbake the pie. The custard should be set but still slightly jiggly in the center.
  • Chill the pie for at least 4 hours before serving. This will allow the flavors to meld and the pie to set properly.
  • Serve the pie with whipped cream or ice cream for a truly decadent dessert.

Conclusion:

Rum cream pie is a classic Southern dessert that is perfect for any occasion. It is rich, creamy, and decadent, with a boozy kick that will put a smile on your face. If you love rum and cream pies, then you need to try this recipe. It is sure to become a new favorite.

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