Rum Cream Pie My Family Calls It 80 Proof 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-VANILLA CREAM PIE



Rum-Vanilla Cream Pie image

Make and share this Rum-Vanilla Cream Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 17

all-purpose flour, for surface
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold, cut into small pieces
1/4-1/2 cup ice water
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
1 vanilla bean, split and scraped, pod reserved
4 large egg yolks
1/4 cup golden rum, preferably Appletonm plus
1 tablespoon golden rum
4 tablespoons unsalted butter, sogtened
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • PATE BRISEE:.
  • Pulse flour, salt and sugar in a food processor until comvbined. Add butter, and process, until combined. Add butter and process until mixture resembles coarse meal, about 1o seconds. WEith the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
  • Shape dough into two disks. Warp each in plastic, and refrigerate until form, about 1 hour, or up to 2 days.
  • On al lightly floured work surface, roll pate brisée to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhand under dough so edges are flush with rim and crimp edges. Lightly prick bottom of dough eith a fork. Refrigerate for 30 minutes.
  • Preheat oven to 375°F Line dough with parchment, and fill with pie weights or dried beans, Bake until edges begin to turn gold, 15-18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are goldenm brown, 12-15 minutes. let cool completely on wire rack. Crust can be stored overnight.
  • FILLING:
  • Combine 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 umtil combined. pour in 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, 1-2 minutes.
  • Remove from heat and stir in 1/4 cup rum. Add butter, 1 tablespoons at a time, whisking until butter melts, before adding the next piece. Let cool in saucepan on wire rack, 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 confectioner's sugar and remaining tablespoons rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2 inch star tip, such as Ateco #3826, and pipe whipped cream over pie. Serve immediately.

Nutrition Facts : Calories 710.9, Fat 44.9, SaturatedFat 27.4, Cholesterol 229.5, Sodium 414.5, Carbohydrate 64.6, Fiber 1.1, Sugar 30.7, Protein 8.8

PERFECT RUM-VANILLA CREAM PIE



Perfect Rum-Vanilla Cream Pie image

Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping. A vanilla bean does double duty, as well: Its seeds dot the filling, and the pod infuses the whipped cream topping with a delicate flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

All-purpose flour, for dusting
1/2 recipe Pate Brisee for Pies and Tarts
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 vanilla bean, halved lengthwise and scraped, pod reserved
4 large egg yolks
1/4 cup plus 1 tablespoon (2 1/2 ounces) golden rum, preferably Appleton
4 tablespoons unsalted butter, cut into tablespoons and softened
1 cup heavy cream
1 tablespoon confectioners' sugar

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.

RUM-VANILLA CREAM PIE



Rum-Vanilla Cream Pie image

Categories     Rum     Bake     Vanilla     Pastry     Boil

Yield makes one 9-inch pie

Number Of Ingredients 12

All-purpose flour, for dusting
1/2 recipe Pâte Brisée (page 322)
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 vanilla bean, halved lengthwise and scraped, pod reserved
4 large egg yolks
1/4 cup plus 1 tablespoon (2 1/2 ounces) golden rum, preferably Appleton
4 tablespoons unsalted butter, cut into tablespoons and softened
1 cup heavy cream
1 tablespoon confectioners' sugar

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°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.

RUM PIE



Rum Pie image

My mom made this around Christmas time, but it's a great light dessert for anytime of the year! This has been a family favourite for as long as I can remember and I requested it often.

Provided by Cathy17

Categories     Pie

Time 2h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

3 ounces gelatin (or whatever size it normally comes in your area)
1/4 cup cold water
1 (14 ounce) can Eagle Brand Condensed Milk
1/4-1/3 cup dark rum
1 cup whipping cream
1 chocolate cookie pie crust, crust or 1 chocolate-flavored pie crust
1 tablespoon chocolate shavings (optional) or 1 tablespoon baking coconut (optional)

Steps:

  • Sprinkle gelatin on cold water. Place over hot water and stir until dissolved.
  • Blend Eagle Brand and rum in medium sized bowl.
  • Gradually add gelatin and stir.
  • Chill a short time until mixture starts to thicken.
  • Whip cream and gently fold into milk mixture.
  • Turn into prepared pie shell and chill in fridge until firm (about 2-3 hours).
  • Sprinkle optional chocolate and/or coconut on top and enjoy!
  • Cook time includes chilling time.

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

RUM CREAM PIE (MY FAMILY CALLS IT 80 PROOF PIE)



Rum Cream Pie (my family calls it 80 proof pie) image

I saved this years ago from a Bacardi Rum recipe book. I made it during Christmas one year without thinking about the fact the rum isn't cooked out....it looked so good, all my nieces and nephews wanted a slice. Luckily my brother, who was a Police Officer at the time, was the first to try it. He laughingly proclaimed each...

Provided by S Slater

Categories     Pies

Time 20m

Number Of Ingredients 6

1 prepared 9 inch graham cracker pie crust
2 pkg (4 oz serving size) vanilla instant pudding/pie filling
1 1/4 c milk
1/2 c rum (light or dark rum)
1/8 tsp nutmeg
3 1/2 c (8 oz) cool whip

Steps:

  • 1. Combine pudding mix, milk, rum, and nutmeg. Beat on low for 1 minute. Fold in whipped topping. Chill 2 hours.
  • 2. ** careful, the Rum is not cooked out and the amount to add is not a typo, it's a little strong but if you like rum, it's wonderful! good add-in's are coconut flakes, a little coconut cream or even bananas I'm trying it with Oreo Cookie crust next time...will let you all know how it turns out and hopefully add pictures.

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