Stawberry Rum Pie Recipes

FROZEN STRAWBERRY DAIQUIRI PIE

Steps:

• For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack.
• For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream.
• For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight.
• Garnish the frozen pie with 1/2 teaspoon of lime zest before serving.

STRAWBERRY DAIQUIRI

Steps:

• Wash and hull your fresh strawberries. TIP: Freeze the strawberries ahead to prolong the chill in your daiquiri.
• ADD to your Blender:
• ice,
• berries,
• coconut rum
• lime juice
• and simple syrup.
• Whir your blender until the ingredients are completely blended like a smoothie.
• Pour into two 12 oz. glasses
• Serve garnished

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Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
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RUM CREAM PIE

Steps:

• Pour the cold water into a small bowl and sprinkle with the gelatin. Set aside and allow the gelatin to soften.
• Combine the egg yolks and sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer.
• Remove the bowl from the heat and mix in the rehydrated gelatin. Stir until the gelatin dissolves and allow the mixture to cool to room temperature.
• Whip the cream to medium-stiff peaks; stir in the rum. Fold the whipped cream into the egg mixture. Pour the filling into the two pie shells and sprinkle with chocolate shavings. Chill the pies for at least 6 hours or overnight.