Spiced Rum Cream Pie

    Spiced Rum Cream Pie

    (5)
    2saves
    2hours20min


    5 people made this

    This is a simple cream pie that is prepared on the stove then poured into a pre-baked pie shell to set. Apart from the rum flavouring there is also vanilla and butterscotch.

    Ingredients
    Serves: 8 

    • 1 (22cm) pie shell, baked
    • 3/4 cup (90g) brown sugar
    • 6 tablespoons cornflour
    • 1/4 teaspoon salt
    • 3 cups (750ml) milk
    • 3 egg yolks
    • 3 tablespoons butter or margarine
    • 2 teaspoons vanilla essence
    • 1 teaspoon butterscotch flavoured essence
    • 1 1/4 teaspoons rum flavoured essence
    • 1 tablespoon spiced rum

    Directions
    Preparation:15min  ›  Cook:5min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. In a medium saucepan combine brown sugar, cornflour and salt. Whisk in milk and egg yolks until well blended.
    2. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil continue to boil for 2 minutes then remove from heat.
    3. Stir into the milk mixture the butter, vanilla essence, butterscotch essence, rum essence and spiced rum.
    4. Pour this mixture into the pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.
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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (5)

    by
    11

    A keeper! I've always had a thing for the butter rum candies, and recently, I fell in love with hot buttered rum, so I needed to try this recipe. I could not find butterscotch extract anywhere, not even the natural food store, so I used a tsp of butter flavored extract and a tablespoon of butterscotch topping, and voila! Just don't forget to cover it before refrigerating. Otherwise you'll get that gooey skin on top. Thanks, Susan!  -  21 Nov 2004  (Review from Allrecipes USA and Canada)

    by
    7

    I left out the egg and kept the cornstarch as the only thickener, and this turned out fine. I couldn't find any butterscotch extract either, but it still tasted good without it. Very nice rum flavor, it was a nice addition to regular butterscotch pudding that didn't overpower the flavor from the brown sugar.  -  18 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    1

    Perfect recipe! This was a huge hit at mt home!  -  05 Nov 2010  (Review from Allrecipes USA and Canada)

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