Butter Rum Cream Pie Recipes

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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

BUTTERED RUM APPLE PIE



Buttered Rum Apple Pie image

A twist on your basic apple pie! I usually make my own pie crust instead of using a pre-bought pastry shell. Or use one of the refrigerated ones that you do roll out. If you like your pies sweet, you may want to add a bit more brown sugar to the apples. Yummy served with butter rum ice cream!

Provided by breezermom

Categories     Pie

Time 1h5m

Yield 1 9 inch pie

Number Of Ingredients 12

1/2 cup unsalted butter, divided
1/2 cup brown sugar, firmly packed
7 1/2 cups granny smith apples, peeled, cored, and sliced (about 8 medium apples)
1 teaspoon lemon rind, grated
1 tablespoon lemon juice, fresh not bottled
1/4 teaspoon ground nutmeg
1/4 cup light rum
1 tablespoon cornstarch
1 unbaked 9 inch pie shell (I usually make my own or use a refrigerated pie crust)
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup sliced almonds

Steps:

  • Melt 1/4 cup butter in a large skillet over medium low heat; stir in the brown sugar, apples, lemon rind, lemon juice, and nutmeg. Cover, reduce the heat and simmer for 10 minutes or until the apple is tender, stirring occasionally.
  • Combine the rum and cornstarch, stirring until smooth. Stir into the apple mixture; cook, stirring constantly, 1 minute or until thickened. Pour into pastry shell.
  • Combine flour and 1/2 cup sugar in a bowl; cut in the remaining 1/4 cup butter with a pastry blender or fork until the mixture is crumbly. Stir in the almonds. Sprinkle the crumb mixture over the apple mixture.
  • Bake at 375 degrees for 30 to 35 minutes or until golden. Let stand for 15 minutes before serving.

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