Rum Pie Recipes

Steps:

• Beat egg and sugar in small bowl until thick and creamy, stir in blended cornflour and milk.
• Pour mixture into pan, stir over heat until mixture boils and thickens.
• Remove from heat, add chocolate, stir until chocolate is melted.
• Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir until dissolved.
• Add to chocolate mixture, mix well, cool to room temperature, stir in rum.
• Beat cream until soft peaks form, fold into chocolate mixture.
• Pour into pastry shell, refrigerate several hours until firm.

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Partially bake the pie shell, according to the package directions.
• In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
• With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
• In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.

Steps:

• Preheat the oven to 350 degrees F.
• Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.
• Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
• Place the pie on a rack to cool, about 2 hours.
• Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, 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 whipped cream.

Steps:

• In a small bowl, combine the brown sugar and cornstarch. Set aside.
• In a saucepan, bring the orange juice, rum, and raisins to a boil. Simmer gently for about 10 minutes or until the raisins are properly hydrated. Add the brown sugar mixture and bring to a boil while stirring. Simmer for 1 minute and pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool.
• With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
• Line a 23-cm (9-inch) pie plate with one pastry. Spoon the filling in the pie and brush the edges of the dough with milk. Top with the second pastry. Make an incision in the center. Remove any excess dough. Tightly seal the edges by crimping the dough with a fork or your fingers. Brush with milk.
• Bake for about 40 minutes or until the crust is golden brown. Serve warm or cold.
• Tips: If you prefer this pie without alcohol, replace the rum with water.
• Freezes well when baked.

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.

Steps:

• Turn out dough 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. Trim dough flush with edge of pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around edge. Bend every other tab of crust forward. Refrigerate until firm, about 30 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 the back of the 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.

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.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
• Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
• Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
• Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place crust into a pie plate.
• Combine pumpkin, heavy cream, brown sugar, eggs, rum, pumpkin spice, and salt in a large bowl. Stir until smooth. Pour mixture into the crust.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Allow to cool.

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.

Steps:

• In a small saucepan, combine raisins and rum. Bring to a boil. Remove from the heat; let stand for 30 minutes., In a large bowl, combine the apples, raisin mixture and vanilla. Combine the brown sugar, flour, lemon zest, cinnamon, salt and nutmeg; sprinkle over fruit and toss lightly., Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush milk over pastry; sprinkle with sugar., Place pie plate on a baking sheet. Bake at 425° for 20 minutes. Reduce heat to 375°; bake 30-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.