Christiana Campbells Tavern Rum Cream Pie Recipes

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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

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

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