Spiced Rum Cream Pie
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
- In a medium saucepan combine brown sugar, cornflour and salt. Whisk in milk and egg yolks until well blended.
- Cook mixture over medium heat, stirring constantly. Once mixture begins to boil continue to boil for 2 minutes then remove from heat.
- Stir into the milk mixture the butter, vanilla essence, butterscotch essence, rum essence and spiced rum.
- 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 (3)
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)
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)
Perfect recipe! This was a huge hit at mt home! - 05 Nov 2010 (Review from Allrecipes USA and Canada)
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