Best 20 Rum Pie Recipes

RUM-RAISIN APPLE PIE

Steps:

• In a small saucepan, combine raisins and rum. Bring to a boil. Remove from the heat; let stand for 30 minutes., In a large bowl, combine the apples, raisin mixture and vanilla. Combine the brown sugar, flour, lemon zest, cinnamon, salt and nutmeg; sprinkle over fruit and toss lightly., Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush milk over pastry; sprinkle with sugar., Place pie plate on a baking sheet. Bake at 425° for 20 minutes. Reduce heat to 375°; bake 30-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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.

CHRISTINA'S APPLE RUM RAISIN PIE

Steps:

• Preheat the oven to 425 degrees F.
• To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form. Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling. Set aside.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Pour in the filling and sprinkle the gelatin over the top. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes. Place on a rack to cool. If using icing, heat it in the microwave just until melted, then drizzle over the pie. Cut into wedges and serve.

CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE

Steps:

• Pre-heat oven to 450 degrees F.
• Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
• In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
• Pour filling into pie shell.
• Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
• Remove pie and place on a rack to cool.

BANANA RUM CREAM PIE

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.

RUM CREAM PIE

Steps:

• Pour the cold water into a small bowl and sprinkle with the gelatin. Set aside and allow the gelatin to soften.
• Combine the egg yolks and sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer.
• Remove the bowl from the heat and mix in the rehydrated gelatin. Stir until the gelatin dissolves and allow the mixture to cool to room temperature.
• Whip the cream to medium-stiff peaks; stir in the rum. Fold the whipped cream into the egg mixture. Pour the filling into the two pie shells and sprinkle with chocolate shavings. Chill the pies for at least 6 hours or overnight.

RUM-RAISIN PUMPKIN PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , Place raisins and rum in a small bowl. Cover with boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the eggs, brown sugar, flour, salt and spices. Stir in pumpkin and raisin mixture. Gradually add milk. Pour into crust., Bake until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning), 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

OLD-FASHIONED RUM PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place crust into a pie plate.
• Combine pumpkin, heavy cream, brown sugar, eggs, rum, pumpkin spice, and salt in a large bowl. Stir until smooth. Pour mixture into the crust.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Allow to cool.

RUM-RAISIN PIE

Steps:

• Turn out pate brisee onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Crimp edges as desired. Freeze until firm, about 15 minutes.
• Preheat oven to 400 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375 degrees. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
• Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
• Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
• Before serving, put remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream.

BROWN-BUTTER PECAN PIE WITH RUM AND ESPRESSO

Steps:

• Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
• Make the pie dough:
• In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
• Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.
• Make the filling:
• Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
• In a small skillet over medium heat, melt butter and cook until foam has subsided and butter is toasty-brown in color and releases a nutty aroma.
• Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
• Pour filling into pie shell (do not overfill). Toss whole pecans with remaining 2 tablespoons cane syrup and arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20 to 25 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
• DO AHEAD: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking.

APPLE PIE CAKE WITH RUM BUTTER SAUCE

Steps:

• Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer.
• Add egg and beat until blended.
• Combine flour, salt cinnamon and nutmeg and mix well.
• Add to creamed mixture.
• Beat on low speed until smooth.
• Stir in water and vanilla.
• Fold in apples and pecans and spoon into a greased and floured 9 inch pie pan.
• Bake at 350*F for 45 minutes until a toothpick inserted in the center comes out clean.
• For sauce; combine brown sugar, sugar, butter, butter and cream in a small saucepan and mix well.
• Bring to a boil and cook for 1 minute.
• Stir in rum.
• Serve warm or at room temperature with cake and whipped cream.

SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST

Steps:

• Make crust:
• Preheat oven to 350°F. Blend gingersnap crumbs, walnuts, sugar and salt in processor until walnuts are finely chopped. Add butter and process until mixture forms moist crumbs. Press crust onto bottom and up sides of 9-inch-diameter metal pie pan.
• Make filling:
• Purée yams in processor. Add 1/2 cup plus 2 tablespoons cream, brown sugar, egg and yolk, rum, pumpkin pie spice and salt; blend until smooth. Pour into crust. Smooth top. Place walnut halves around edges.
• Bake until filling is set in center, about 40 minutes. Cool pie on rack. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.

GOLDEN APPLE PIE WITH RUM SAUCE

Steps:

• Preheat oven to 425°F.
• Combine apples with brown sugar, flour, spices and salt.
• Place in a 9-inch pastry lined pie plate.
• Flute edges of crust.
• Sprinkle apples with nuts and rum; dot with butter.
• Roll out remaining pastry.
• Cut into 3/4-inch strips.
• Arrange strips in a lattice pattern, atop of pie.
• Bake for 50 to 60 minutes or until apples are tender.
• Cover top of pie with foil part way through baking time to prevent over browning of crust.
• Serve with Rum Sauce.
• RUM SAUCE: combine sugar, water cinnamon in medium size saucepan.
• Bring to a boil.
• Boil 5 minutes over medium high heat, stirring constantly.
• Gradually, blend together cornstarch and cold water.
• Stir into hot sugar mixture.
• Cook and stir until thickened.
• Stir in rum; cool slightly.
• Serve warm with pie.

PUFF PASTRY BANANA PIE WITH CHOCOLATE RUM SAUCE

Steps:

• Melt butter in heavy large skillet over medium heat. Add sugar, 1 tablespoon rum, water and cinnamon and stir until syrupy. Add bananas and cook 2 minutes, turning occasionally and basting with syrup. Using slotted spoon, transfer bananas to plate. Boil syrup until reduced to 2 tablespoons, about 2 minutes. Pour syrup over bananas; let cool.
• Combine chocolate, cream and corn syrup in heavy small saucepan; stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Transfer 2 tablespoons chocolate mixture to small bowl (Mixture will be thick). Add 2 tablespoons rum to mixture in saucepan; stir sauce to blend.
• Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on floured work surface. Set 9-inch-diameter tart pan upside down on pastry. Using knife, cut pastry into 9-inch-diameter scalloped round. Repeat with remaining pastry sheet. Place 1 pastry round on ungreased heavy large baking sheet; arrange 3 whole bananas on pastry, forming circle and leaving 1/2-inch pastry border. Fill in center with remaining bananas, cutting to fit. Pour any syrup from bananas and reserved 2 tablespoons chocolate mixture over bananas. Brush pastry edges with beaten egg. Top with second pastry round. Press edges to seal. Brush top with egg. Using small sharp knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10 minutes.
• Bake until pastry is golden and puffed, about 30 minutes. Run long knife under pastry to loosen. Cool on baking sheet on rack until just lukewarm, about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Rewarm sauce over low heat. Serve pie with sauce.

JANETTE'S LIGHTER APPLE RUM RAISIN PIE

Steps:

• To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl. Add the oil, yogurt, and vinegar and stir gently just until combined. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling, put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum flavoring. Add the water and rum extract and stir to combine. Let stand at least 1 hour. Drain and return raisins to the bowl. In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Cook over medium heat until the mixture has thickened, about 3 minutes. Add raisins and remove from the heat.
• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Add the filling. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes. Place on a rack to cool. Cut into wedges and serve.

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.

BUTTER RUM CREAM PIE

Steps:

• In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.
• To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.

RUM RAISIN APPLE PIE

Steps:

• Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.
• Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.
• Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain. Peel and core apples, then cut into 1/2-inch-wide wedges and add to sugar mixture, tossing gently to coat. Add raisins with any liquid and toss until combined.
• Roll out larger piece of dough into a 13-inch round (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate (4-cup capacity) and trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top crust.
• Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round.
• Spoon filling evenly into shell, then dot top with butter. Brush pastry overhang with some of milk, then cover pie with pastry round. Trim pastry flush with edge of pie plate using kitchen shears, then press edges together and crimp decoratively.
• Lightly brush top of pie with some of remaining milk and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
• Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more. Cool pie on a rack to warm or room temperature, about 1 1/2 hours.

RUM SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.)
• Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool.
• Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours.
• Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.

APPLE PIE CAKE WITH BUTTER-RUM SAUCE

Steps:

• 1. Cream butter, gradually add sugar, beating well at medium speed.
• 2. Add egg; beat until blended.
• 3. Combine flour, salt, and cinnamon; mix well.
• 4. Add to creamed mixture; beat on low speed until smooth.
• 5. Stir in water and vanilla.
• 6. Fold in apples and pecans, spoon into greased and floured 9x9" baking dish.
• 7. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.
• 8. Serve warm or cold with Butter-Rum Sauce and a dollop of whipped cream.
• 9. BUTTER RUM SAUCE
• 10. Combine brown sugar, sugar, butter and whipping cream in small saucepan.
• 11. Bring to a boil, and cook 1 minute.
• 12. Remove from heat and stir in rum.