No-bake Rum Cream Pie

    2 hours 20 minutes

    This is a delicious no-bake rum cream pie and very quick to make. Use any type of pre-baked pie shell.

    7 people made this

    Serves: 16 

    • 2 (23cm) prepared pie shells
    • 6 egg yolks
    • 1 cup (200g) white sugar
    • 1 (8g) packet gelatine
    • 1/2 cup (125ml) cold water
    • 2 cups (500ml) thickened cream
    • 1/2 cup (125ml) rum
    • 1/8 cup grated semisweet chocolate

    Preparation:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. Beat the egg yolks with the sugar until light and fluffy.
    2. In a saucepan, soak gelatine in water. Bring to a boil. Stir slowly into egg mixture.
    3. Whip the cream to peaks and add rum. Fold into egg mixture. Pour filling into cooled pie shells. Sprinkle with grated chocolate. Serve after chilling for several hours.

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    Reviews in English (3)


    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)