Rum Bisque Pie Recipe

Name: Rum Bisque Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4 ounce) envelope unflavored gelatin; 3 tablespoons cold water; 1 tablespoon rum (May be coconut flavored); 3 eggs (Separated and Room temperature); ½ cup sugar; 1 teaspoon vanilla; ½ cup whole milk; ¼ teaspoon salt; 1 cup soft macaroons (I find these in the cookie section at Winn Dixie, Publix or Walmart, crumbled coarsely not finely); ¼ cup dark rum; 2 tablespoons sugar; 1 cup heavy whipping cream; 1 baked pie crust (9 inch); 1 (32 ounce) container Cool Whip Topping; toasted sliced almonds, for garnishment

Servings: persons

1 (1/4 ounce) envelope unflavored gelatin
3 tablespoons cold water
1 tablespoon rum (May be coconut flavored)
3 eggs (Separated and Room temperature)
½ cup sugar
1 teaspoon vanilla
½ cup whole milk
¼ teaspoon salt
1 cup soft macaroons (I find these in the cookie section at Winn Dixie, Publix or Walmart, crumbled coarsely not finely)
¼ cup dark rum
2 tablespoons sugar
1 cup heavy whipping cream
1 baked pie crust (9 inch)
1 (32 ounce) container Cool Whip Topping
toasted sliced almonds, for garnishment

1
In small bowl, soften gelatin in 3 T. water and 1 T. rum; set aside.
2
Bake pie shell as directed on package.
3
Lightly toast almonds; set aside.
4
In a medium sauce pan, combine egg yolks and 1/2 c sugar.
5
Mix until blended.
6
Add salt and milk to sauce pan, cooking over a low heat while stirring constantly until thickened and smooth.
7
Be sure not to over cook.
8
Remove from heat.
9
Add gelatin, 1 t. vanilla, and macaroons stirring well to form custard mixture.
10
In separate bowl, beat whipping cream until well thickened.
11
Fold whipping cream gently into custard mixture.
12
Beat room temperature egg whites in separate bowl adding 2 T sugar until stiff peaks are formed.
13
Gently fold egg whites into custard mixture.
14
This does not need to be perfectly folded inches Chill in refrigerator for 10 minutes (this will make it easier while spooning into pie shell).
15
Spoon chilled mixture into baked pie shell.
16
Garnish with 3/4 tub Cool Whip and toasted almonds.
17
Chill in refrigerator 4-6 hours.
18
Enjoy.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (1/4 ounce) envelope unflavored gelatin, 3 tablespoons cold water, 1 tablespoon rum (May be coconut flavored), 3 eggs (Separated and Room temperature), and more.

Yes, Rum Bisque Pie falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rum Bisque Pie

How did you like this recipe?

Frequently Asked Questions