Rum Cream Pie (Frozen Dessert)

If the rum chiffon pie was the dinner-party version, this is the cocktail-party version. Same boozy filling but in a chocolate Oreo crust and frozen rather than chilled. The result is closer to ice cream than mousse, with a smooth, sliceable texture that holds even at room temperature for 20 minutes.

The Oreo crust is the smart move here. The chocolate cookie crumbs play against the boozy cream filling in a way graham crackers never quite manage. Thirty-six Oreos (about a full package) crushed and bound with melted butter make enough crust for two whole pies, and the recipe assumes you’ll want both.

A full half cup of rum makes this an adults-only dessert. The alcohol doesn’t cook off, and the warmth of the rum cuts through the rich cream in a satisfying way. Use dark rum for caramel notes or white rum for a cleaner finish. Either works, but dark gives more depth.

Pro Tips

• Whip the cream to stiff peaks before folding. Soft cream won’t give the filling enough structure to hold its shape when frozen.
• Add the rum after the cream is folded in. Adding it earlier deflates the whipped cream from the alcohol’s weight.
• Freeze the crusts before filling them. Cold crusts firm the butter and prevent sogginess from the filling.
• Let the pie stand 15-20 minutes at room temperature before slicing. Frozen filling is hard to cut cleanly.

Variations

• Use crushed chocolate wafer cookies instead of Oreos for a less-sweet crust.
• Substitute coconut rum for half the rum for a tropical twist.
• Drizzle the cooled top with chocolate sauce instead of (or alongside) the shaved chocolate.