Rum Cream Pie – a delicious recipe with graham cracker crust, egg yolks, white sugar, unflavored gelatin, cold water, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour the cold water into a small bowl and sprinkle with the gelatin. Set aside and allow the gelatin to soften.
2
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.
3
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.
4
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.
941
kcal
Calories
65
g
Fat
61
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (9 inch) prepared graham cracker crust, 6 egg yolks, 1 cup white sugar, 1 (.25 ounce) package unflavored gelatin, and more.
Yes, Rum Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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