Rum Cream Pie
Submitted by jarule
Rum cream pie with a cooked egg yolk custard, dark rum, whipped cream, and gelatin in a blind-baked pastry shell. Chilled until set and garnished with bittersweet chocolate curls.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minA silky, boozy dessert pie built from a proper cooked custard spiked with dark rum, lightened with whipped cream, and set with gelatin in a golden, blind-baked crust. This is old-school pastry technique, and the result is worth every step.
The custard cooks in a double boiler, which gives you gentle, even heat so the egg yolks thicken without scrambling. Stirring constantly until the mixture hits 140°F (60°C) on a candy thermometer, then cooking three more minutes ensures it’s fully safe while staying smooth. The dissolved gelatin gets whisked in while the custard is still warm.
Cooling the custard over an ice bath to the consistency of raw egg whites is the critical moment. Too warm and the whipped cream deflates when folded in. Too cold and the gelatin sets in clumps. Watch it carefully, stirring occasionally, and fold in the stiffly whipped cream as soon as it reaches that silky, barely thickened stage.
Pro Tips
- Blind bake the crust with rice or pie weights to prevent puffing. The foil and rice come out first, then it bakes a bit longer for color.
- Use well-chilled heavy cream for whipping. Warm cream won’t hold stiff peaks.
- Don’t let the custard set before folding in the cream. If it starts to gel, warm it briefly over the double boiler and stir smooth.
- Chill the full 3 hours. Cutting too soon means a runny, loose filling.
Variations
- Use bourbon or brandy instead of dark rum for a different spirit flavor.
- Top with cocoa powder instead of chocolate curls for a simpler finish.
- Add a layer of sliced bananas on the crust before pouring in the filling for a rum-banana cream pie.
Ingredients
Directions
Line a 9-inch pie plate with pastry, cover with foil and fill with rice.
Bake the empty pie crust at 400f for 15 minutes.
Remove rice and foil and bake at 375f for 10 minutes more or until it is pale golden.
In a bowl with an electric mixer, beat the egg yolks.
Add the sugar gradually, beating until the mixture is thickened and pale.
Beat in 1 cup of cream, rum, and ¼ cup water.
Transfer the mixture to the top of a double boiler.
Cook, stirring constantly until it registers 140f on a candy thermometer.
Then cook for 3 minutes more.
In a small saucepan, sprinkle the gelatine over ¼ cup cold water.
Let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved.
Whisk into the custard, set the bowl in a larger bowl of ice water and let the mixture cool, stirring it occasionally, until it is the consistency of raw egg whites.
Do not let the mixture set.
In a bowl, beat the remaining cream until it just holds stiff peaks.
Fold the whipped cream into the custard gently but thoroughly.
Pour the mixture into the pie shell.
Chill for 3 hours or until set.
Garnish with chocolate curls.
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