Best Butter Rum Cream Pie Recipes

BUTTER RUM CREAM PIE

Butter Rum Cream Pie image

My sister and I were looking for something that would remind us of the butter rum candies we both enjoy. Garnish this pie with whipped cream and butterscotch topping.

Provided by Susan Hadobas

Categories Desserts Pies Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 11

Ingredients

1 (9 inch) pie crust, baked
¾ cup packed brown sugar
6 tablespoons cornstarch
¼ teaspoon salt
3 cups milk
3 egg yolks
3 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon butterscotch flavored extract
1 ¼ teaspoons rum flavored extract
1 tablespoon spiced rum

Steps:

In a medium saucepan combine brown sugar, cornstarch, 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.
To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.

Nutrition Facts : Calories 294.5 calories, Carbohydrate 38.2 g, Cholesterol 95.6 mg, Fat 12.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 252.2 mg, Sugar 25.1 g

BROWN BUTTER AND RUM PECAN PIE WITH RUM WHIPPED CREAM

BROWN BUTTER AND RUM PECAN PIE WITH RUM WHIPPED CREAM image

Categories Nut Dessert Bake Thanksgiving

Yield 1 pie

Number Of Ingredients 11

Ingredients

1 Tender Pie Crust dough disks
6 tablespoons (3/4 stick) unsalted butter, divided
1 cup brown-sugar corn syrup
1 cup sugar
4 large eggs
3 tablespoons dark rum, divided
2 teaspoons vanilla extract, divided
1 large pinch of salt, divided
1 1/2 cups pecans (6 ounces), divided
1 1/2 cups chillled whipping cream
3 tablespoons (packed) golden brown sugar

Steps:

Position rack in bottom third of oven and preheat to 350 degrees F. Roll dough disk out on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 3/4 inch, fold under and crimp edge. Cook 6 tablespoons butter in heavy medium skillet over medium-high heat until brown and fragrant, about 3 minutes. whisk in 1 cup corn syrup, then 1 cup sugar. Cook until sugar dissolves and mixture is smooth, about 1 minute. Remove from heat, cool to room temperature, about 25 minutes. Beat 4 eggs, 2 tablespoons rum, 2 teaspoons vanilla, and 1 pinch of salt in large bowl to blend. Gradually stir in sugar mixture from skillet. Fold in 1 1/2 cup nuts. Pour filling into crust. Bake pie until crust is golden and filling is puffed and set in center, about 45 minutes. Cool pie completely. (Can be made 1 day ahead. Cover pie loosely; let stand at room temperature.) Beat whipping cream, brown sugar, and remaining 1 tablespoon rum in another large bowl until peaks form. Serve cream with pie.