This is a delicious no-bake rum cream pie and very quick to make. Use any type of pre-baked pie shell.
Not bad, but my grandma's rum pie is the best ever, so it's not fair to compare. The only change I would suggest is that you substitute pastuerized egg for the raw egg. Since the pie is not baked, you can risk Salmonella from the raw egg. (It is a myth that alcohol will kill bacteria!)Also I make mine with a chocolate crumb crust - yummy. - 02 Jan 2009 (Review from Allrecipes USA and Canada)
This was an excellent easy pie to make. I used a Pillsbury crust, baked first. My whole family liked it, but I thought the rum was too strong so I will cut it to 1/4 cup next time I make it. - 30 Dec 2005 (Review from Allrecipes USA and Canada)
Perfect the way it is!! - 05 Nov 2010 (Review from Allrecipes USA and Canada)