RUM-VANILLA CREAM PIE
The first bite of this seemingly traditional 1950s-style cream pie is quite a surprise, with a hit of rum in both custard and piped whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Remove from heat, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
- Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
- Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate for at least 4 hours (or overnight).
- Just before serving, remove vanilla pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826), and pipe whipped cream over pie. Serve immediately.
RUM BISQUE PIE
Simply heaven on earth! A perfect dessert that will get raves from all your guests. It's excellent for Thanksgiving, Christmas or anytime. It's been a tradition in our family since 1977.
Provided by Starr in Orlando
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 976.6, Fat 84.2, SaturatedFat 47.9, Cholesterol 370.9, Sodium 371.5, Carbohydrate 41.1, Fiber 1.1, Sugar 22.5, Protein 10.6
RUM PIE
My mom made this around Christmas time, but it's a great light dessert for anytime of the year! This has been a family favourite for as long as I can remember and I requested it often.
Provided by Cathy17
Categories Pie
Time 2h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
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.
HEAVENLY PIE
This is heavenly and a great "do ahead" recipe. It is a bit fussy to do but worth the effort You will get raves on this one
Provided by Bergy
Categories Pie
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
- Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
- Filling: Beat the egg yokes until thick.
- Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
- Cook in a double boiler until thick, stirring constantly.
- Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
- Loosely cover the pie in the fridge.
PERFECT RUM-VANILLA CREAM PIE
Consider this pie from our Pies & Tarts book comfort food for grown-ups. Rum adds a spirited kick to both the custard filling and the whipped cream topping. A vanilla bean does double duty, as well: Its seeds dot the filling, and the pod infuses the whipped cream topping with a delicate flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 375 degrees F. Line shell with parchment; fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes more. Let cool completely on a wire rack. (Crust can be wrapped in foil and stored overnight at room temperature.)
- Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk egg yolks in a medium bowl until combined. Add milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
- Pour mixture through a fine sieve into a large bowl, and stir in 1/4 cup rum. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let cool, whisking occasionally, about 10 minutes.
- Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is firm, 4 hours or up to 1 day.
- Meanwhile, place cream and vanilla pod in a bowl. Cover, and refrigerate 4 hours or up to 1 day.
- Just before serving, remove pod from cream, and discard. Whisk cream until soft peaks form. Add confectioners' sugar and remaining 1 tablespoon rum, and whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826 or Wilton #8B), and pipe whipped cream over pie. Serve immediately.
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