Spiced Rum Cream Pie

Spiced Rum Cream Pie


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.

Susan Hadobas

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

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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