Galette Au Rhum Et Aux Dattes Daterum Pie Recipes

ORANGE SPICE RUM TODDY

Steps:

• Steep tea bags in hot water for 30 minutes or longer.
• Remove tea bags, add brown sugar, apple cider,cinnamon sticks and butter and heat over medium/low heat for about 15 minutes.
• Add rum and ladle into mugs.
• Garnish with cinnamon stick and orange.

RUM PIE

Steps:

• Sprinkle gelatin on cold water. Place over hot water and stir until dissolved.
• Blend Eagle Brand and rum in medium sized bowl.
• Gradually add gelatin and stir.
• Chill a short time until mixture starts to thicken.
• Whip cream and gently fold into milk mixture.
• Turn into prepared pie shell and chill in fridge until firm (about 2-3 hours).
• Sprinkle optional chocolate and/or coconut on top and enjoy!
• Cook time includes chilling time.

COCONUT RUM PIE

Steps:

• For crust: Preheat oven to 350 degrees. Blend first 4 ingredients in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes. Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
• For filling: Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160 degrees, about 3 minutes. Remove bowl from over water. Stir in rum. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
• Combine whipping cream, extract and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
• Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.).
• Run small knife around sides of pan. Arrange pineapple on top of pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.

BRANDY PECAN PIE

Steps:

• In a small bowl place pecans and pour in brandy; let sit 30 minutes.
• Preheat oven to 400°.
• In medium bowl combine sugar, eggs, vanilla, corn syrup, salt and flour, mixing well.
• Stir in melted butterand brandied nuts.
• Pour into pie shell.
• Cover crust edges with narrow strips of foil to prevent over browning.
• Bake at 400° for 15 minutes; reduce temperature to 350° and bake 15 minutes. Remove foil from edges and bake 15 minutes more till puffed and golden.
• A knife inserted 1/2 way between edge and center will come out clean.
• Serve warm or cold topped with whipped cream or vanilla ice cream.