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Rum Cream Pie Recipe

Rum Cream Pie Recipe

Learn how to make the best homemade Rum Cream Pie with this easy baking recipe! A buttery graham cracker crust cradles a silky-smooth rum-infused custard topped with freshly whipped cream. Perfect for holidays and special occasions, this boozy treat balances creamy richness with warm rum notes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot captures a Rum Cream Pie with one slice removed, revealing the silky custard interior against the golden crust. The cream topping swirls decoratively with a light dusting of freshly grated nutmeg creating amber speckles. Soft natural light streams from the side, highlighting the contrast between the pale cream filling and the caramelized crust edges. The pie rests on a vintage milk-glass cake stand with a silver serving knife nearby, while a small glass of dark rum and a cinnamon stick sit artfully blurred in the background, suggesting the warm flavor profile.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the Rum Custard Filling:</li><li class="ingredients-single-item">400ml whole milk</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">60ml dark rum (or spiced rum)</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">60g unsalted butter, cubed</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp dark rum (optional)</li><li class="ingredients-single-item">Freshly grated nutmeg, for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Begin by preparing the crust. In a food processor, pulse the graham crackers until they form fine crumbs. Transfer to a bowl and mix with melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as the binding agent, while sugar helps create caramelization during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly into a 23cm pie dish, creating an even layer on the bottom and up the sides. Use the bottom of a measuring cup to compact the crust—this prevents a crumbly crust later. Bake for 10 minutes until lightly golden and fragrant. The brief baking sets the crust and enhances its nutty flavor. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the custard filling, whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk and cream until smooth, ensuring no lumps remain. This gradual incorporation prevents cornstarch from clumping, which would create an unpleasant texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. It should coat the back of a spoon when ready. The continuous whisking is crucial to prevent scorching and ensure even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk the egg yolks. Gradually add about 240ml of the hot mixture to the yolks while whisking constantly. This tempers the eggs, gradually warming them without scrambling. Return this egg mixture to the saucepan and cook for another 2 minutes, whisking constantly until very thick.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and immediately stir in the vanilla extract, rum, and butter pieces until completely melted and incorporated. The butter enriches the custard and gives it a silky mouthfeel, while the alcohol in the rum helps to enhance the other flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. This extra step ensures your filling will be perfectly smooth. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate for 30 minutes until slightly cooled but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the cooled (but still warm) custard into the prepared crust. Smooth the top with an offset spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until completely set. Patience is key here—proper chilling time allows the flavors to meld and the filling to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes—cold equipment creates more stable whipped cream. Using an electric mixer, whip the cold heavy cream on medium speed until soft peaks begin to form. Add the powdered sugar, vanilla, and optional rum (for extra flavor), then continue whipping until firm peaks form, but be careful not to overwhip.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread or pipe the whipped cream over the chilled pie, creating decorative peaks if desired. Grate fresh nutmeg lightly over the top for an aromatic finish that complements the rum beautifully. Refrigerate until ready to serve. The pie is best enjoyed within 2 days, though the crust may soften slightly over time due to the moisture in the filling.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Rum Cream Pie?

The main ingredients include graham crackers, butter, milk, heavy cream, sugar, cornstarch, egg yolks, dark rum, vanilla extract, and freshly grated nutmeg. The creamy filling combines the richness of custard with warm rum notes, all in a buttery graham cracker crust.

How to cook Rum Cream Pie at home?

Learn how to cook Rum Cream Pie by first creating a graham cracker crust, then preparing a silky rum-infused custard filling that needs to set for at least 4 hours. The pie is finished with homemade whipped cream and freshly grated nutmeg. The technique requires tempering eggs and properly chilling the custard for perfect results.

Can I make this custard pie without alcohol?

Yes, you can make a non-alcoholic version by substituting the rum with 1 tablespoon of rum extract or 2 teaspoons of vanilla extract plus 1 teaspoon of almond extract. This will provide a similar flavour profile while keeping the dessert alcohol-free and suitable for everyone.

Why does my custard filling sometimes end up with lumps?

Lumps in custard typically occur when eggs cook too quickly or unevenly. Always strain your custard through a fine-mesh sieve, temper your eggs properly by gradually adding hot liquid, and whisk constantly during cooking. Straining removes any lumps for perfectly smooth results.

How long will a cream-based pie stay fresh in the refrigerator?

A cream-based pie like this will stay fresh for up to 3 days when properly stored in the refrigerator. Cover loosely with plastic wrap rather than foil, which can stick to the topping. The crust may soften slightly over time due to the moisture in the custard filling.

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Begin by preparing the crust. In a food processor, pulse the graham crackers until they form fine crumbs. Transfer to a bowl and mix with melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as the binding agent, while sugar helps create caramelization during baking." }, { "@type": "HowToStep", "name": "Form and Bake Crust", "text": "Press the crumb mixture firmly into a 23cm pie dish, creating an even layer on the bottom and up the sides. Use the bottom of a measuring cup to compact the crust—this prevents a crumbly crust later. Bake for 10 minutes until lightly golden and fragrant. The brief baking sets the crust and enhances its nutty flavor. Cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Begin Custard Base", "text": "For the custard filling, whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk and cream until smooth, ensuring no lumps remain. This gradual incorporation prevents cornstarch from clumping, which would create an unpleasant texture." }, { "@type": "HowToStep", "name": "Cook Custard", "text": "Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. It should coat the back of a spoon when ready. The continuous whisking is crucial to prevent scorching and ensure even cooking." }, { "@type": "HowToStep", "name": "Temper Eggs", "text": "In a separate bowl, whisk the egg yolks. Gradually add about 240ml of the hot mixture to the yolks while whisking constantly. This tempers the eggs, gradually warming them without scrambling. Return this egg mixture to the saucepan and cook for another 2 minutes, whisking constantly until very thick." }, { "@type": "HowToStep", "name": "Add Flavorings", "text": "Remove from heat and immediately stir in the vanilla extract, rum, and butter pieces until completely melted and incorporated. The butter enriches the custard and gives it a silky mouthfeel, while the alcohol in the rum helps to enhance the other flavors." }, { "@type": "HowToStep", "name": "Strain and Cool", "text": "Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. This extra step ensures your filling will be perfectly smooth. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate for 30 minutes until slightly cooled but still pourable." }, { "@type": "HowToStep", "name": "Fill and Chill", "text": "Pour the cooled (but still warm) custard into the prepared crust. Smooth the top with an offset spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until completely set. Patience is key here—proper chilling time allows the flavors to meld and the filling to set properly." }, { "@type": "HowToStep", "name": "Make Whipped Cream", "text": "For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes—cold equipment creates more stable whipped cream. Using an electric mixer, whip the cold heavy cream on medium speed until soft peaks begin to form. Add the powdered sugar, vanilla, and optional rum (for extra flavor), then continue whipping until firm peaks form, but be careful not to overwhip." }, { "@type": "HowToStep", "name": "Finish and Serve", "text": "Spread or pipe the whipped cream over the chilled pie, creating decorative peaks if desired. Grate fresh nutmeg lightly over the top for an aromatic finish that complements the rum beautifully. Refrigerate until ready to serve. The pie is best enjoyed within 2 days, though the crust may soften slightly over time due to the moisture in the filling." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-18", "reviewBody": "This rum cream pie has the perfect balance of rum flavor - not too strong, not too subtle. The custard is decadently smooth and the graham cracker crust provides wonderful texture contrast. Everyone at our dinner party was impressed!", "name": "Perfectly Balanced Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-22", "reviewBody": "The silky texture of this pie is outstanding. I followed the instructions exactly and achieved perfect results. It's now become a family favorite - my children request it for every special occasion!", "name": "Silky Smooth Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-25", "reviewBody": "I've had rum cream pie at several high-end restaurants, but this homemade version surpasses them all! The detailed instructions about tempering eggs and straining the custard made all the difference. Worth every minute of preparation.", "name": "Better Than Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-28", "reviewBody": "I made this twice in one week because it disappeared so quickly the first time! The combination of the rum flavor with the fresh nutmeg is divine. My tip: don't skip chilling the bowl for the whipped cream - it makes perfect peaks.", "name": "Made It Twice Already", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Beaumont", "datePublished": "2024-04-30", "reviewBody": "This rum cream pie was the highlight of our dinner party! The rum flavor is present but not overpowering, and the creamy texture is absolutely divine. Everyone begged for the recipe. I'll definitely be making this again for the holidays.", "name": "Crowd-Pleasing Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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