Suzy's Rum Cream Pie
Submitted by HEADACHEME2002
A no-bake rum cream pie with a buttery chocolate cookie crust, silky rum custard folded with whipped cream and fluffy egg whites, topped with grated semi-sweet chocolate. Chill overnight and slice into boozy, cloud-light wedges.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the kind of pie that earns its spot at the holiday table and never gives it up.
A crunchy chocolate cookie crust gets packed with a rum-spiked custard that’s been lightened with whipped cream and billowy egg whites. The result is somewhere between a mousse and a chiffon, barely set by gelatin, with a warmth from the rum and a whisper of nutmeg that keeps you coming back fork after fork.
A shower of grated semi-sweet chocolate on top seals the deal.
No oven required for the filling. Just patience, because this pie needs at least four hours to set (overnight is even better).
Pro Tips
- Chill the crust a full hour before filling. A warm crust will melt into the custard and you’ll lose that satisfying crunch.
- When cooking the custard, keep the water in the double boiler below a simmer. Boiling water scrambles the yolks.
- Fold the egg whites and whipped cream in gently. Stirring too hard deflates all that airiness you worked to build.
- Use dark rum for a deeper, more caramel-forward flavor, or light rum if you want the booze to stay in the background.
Ingredients
Directions
CHOCOLATE CRUMB CRUST: Mix melted butter with the chocolate cookie crumbs. Pat into a buttered 9 inch pie plate. Press firmly down firmly with the bottom of a glass. Chill - 1 hr.
FILLING: Soften gelatine in water and set aside. Beat egg yolks lightly in the top of a double boiler. Add sugar and milk. Stir and cook over hot water (not boiling) 10 minutes or until custard coats a metal spoon. Remove from heat and stir in gelatin, nutmeg and rum.
Place pan over ice water, stir until mixture begins to thicken.
In the meantime, add salt to egg whites and beat until firm, but soft peaks form. Fold into thickened custard alternately with whipped heavy cream.
Turn into prepared crust.
Chill at least 4 hours or overnight. Sprinkle top with grated semi-sweet chocolate.
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