Rum Bisque Pie Recipes

RUM SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.)
• Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool.
• Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours.
• Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.

RUM-RAISIN PIE

Steps:

• Turn out pate brisee onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Crimp edges as desired. Freeze until firm, about 15 minutes.
• Preheat oven to 400 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375 degrees. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
• Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
• Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
• Before serving, put remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream.

RUM BISQUE PIE (HEAVELY PIE!)

Steps:

• 1. Rum Bisque Pie Submitted by Janis Boyer "Simply Heaven on earth! The perfect dessert that will get raves from all your guests! Excellent for Thanksgiving, Christmas or anytime. It's been a tradition in our family since 1977." Ingredients : o 1 (1/4 ounce) envelope unflavored gelatin o 3 tablespoons cold water o 1 tablespoon rum (May be coconut flavored) o 3 eggs ( Separated and Room temperature) o 1/2 cup sugar o 1 teaspoon vanilla o 1/2 cup whole milk o 1/4 teaspoon salt o 1 cup soft macaroons crumbled coarsely not finely o 1/4 cup dark rum o 2 tablespoons sugar o 1 cup heavy whipping cream o 1 baked pie crusts ( 9 inch) o 1 (32 ounce) container Cool Whip Topping o Toasted sliced almonds, for garnishment Directions 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. Mix until blended. 5. Add salt and milk to sauce pan, cooking over a low heat while stirring constantly until thickened and smooth. Be sure not to overcook. Remove from heat. 6. Add gelatin, 1 t. vanilla, and macaroons stirring well to form custard mixture. 7. In separate bowl, beat whipping cream until well thickened. 8. Fold whipping cream gently into custard mixture. 9. Beat room temperature egg whites in separate bowl adding 2 T sugar until stiff peaks are formed. 10. Gently fold egg whites into custard mixture. 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). 11. Spoon chilled mixture into baked pie shell. 12. Garnish with 3/4 tub Cool Whip and toasted almonds. 13. Chill in refrigerator 4-6 hours.

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.

RUM BISQUE PIE

Steps:

• In small bowl, soften gelatin in 3 T. water and 1 T. rum; set aside.
• Bake pie shell as directed on package.
• Lightly toast almonds; set aside.
• In a medium sauce pan, combine egg yolks and 1/2 c sugar. Mix until blended.
• Add salt and milk to sauce pan, cooking over a low heat while stirring constantly until thickened and smooth. Be sure not to over cook. Remove from heat.
• Add gelatin, 1 t. vanilla, and macaroons stirring well to form custard mixture.
• In separate bowl, beat whipping cream until well thickened.
• Fold whipping cream gently into custard mixture.
• Beat room temperature egg whites in separate bowl adding 2 T sugar until stiff peaks are formed.
• Gently fold egg whites into custard mixture. 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).
• Spoon chilled mixture into baked pie shell.
• Garnish with 3/4 tub Cool Whip and toasted almonds.
• Chill in refrigerator 4-6 hours.
• Enjoy.