Rum Cream Pie Recipe

Name: Rum Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Crusts; 16 double Graham Crackers; 1 stick butter; For Pie; 6 egg yolks; 1 cup sugar; 1 package Knox gelatin; 1/2 cup cold water; 1 pint whipping cream; 3 Tbsp. rum extract (or less, to taste); Grated bittersweet chocolate for decoration

Servings: persons

For Crusts
16 double Graham Crackers
1 stick butter
For Pie
6 egg yolks
1 cup sugar
1 package Knox gelatin
1/2 cup cold water
1 pint whipping cream
3 Tbsp. rum extract (or less, to taste)
Grated bittersweet chocolate for decoration

1
1. (I used already crumbed Graham crackers instead). Make two pie crusts by mixing melted butter and crumbs, pat into pie pans and refrigerate.
2
2. Beat 6 egg yolks with 1 cup sugar until light in color. Set aside.
3
3. Dissolve gelatin in cold water in a small saucepan. Bring to a boil, then pour into egg mixture while beating briskly. Set aside.
4
4. Whip one pint whipping cream, adding the rum extract to taste.
5
5. Fold whipped cream into egg mixture, pour into pie shells and refrigerate until ready to serve.
6
6. Grate some bittersweet chocolate over pies for decoration.

1349

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.

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

You need 11 ingredients. The key ingredients include: For Crusts, 16 double Graham Crackers, 1 stick butter, For Pie, 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.

Rum Cream Pie

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