This Rum Cream Pie is a decadent, boozy dessert layered with whipped cream, egg yolks, and a bold kick of Myers’s dark rum. Set in a pie shell and topped with shaved bitter chocolate, this chilled dessert is perfect for special occasions or elegant dinner parties. Popularized in the late 20th century and experimented with through the 1990s, this pie gained favor for its balance of creamy texture and strong flavor. The flambé step adds a theatrical flair, making it as visually impressive as it is indulgent.
Ingredients
- 1 cup sugar (heaping)
- 8 egg yolks
- 1 quart heavy cream (cold)
- 2½ tsp plain gelatin
- ¾ cup cold water
- 3 oz dark rum (Myers’s )
- bitter chocolate (shaved, for topping)
- 1 pie shell (cold baked )
Instructions
Step 1: Beat Eggs & Sugar
- Beat 8 egg yolks with 1 heaping cup sugar until creamy.
Step 2: Whip Cream
- In a separate bowl, beat 1 quart heavy cream until stiff peaks form. Keep chilled.
Step 3: Bloom Gelatin
- Dissolve 2½ tsp plain gelatin in ¾ cup cold water. Let it sit until fully bloomed (about 5–10 minutes).
Step 4: Heat Rum and Gelatin
- Add gelatin mixture to 2 jiggers (3 oz) dark rum. Bring to a boil. A blue flame may appear across the dish (optional flambé). Let it cool slightly but do not let it fully set.
Step 5: Combine with Eggs
- Slowly add the warm rum-gelatin mixture to the egg yolk mixture while stirring.
Step 6: Fold in Whipped Cream
- Carefully fold the egg mixture into the whipped cream. Do not overmix.
Step 7: Chill and Set
- Blend gently, do not stir vigorously. Chill for 45 minutes or until slightly thickened.
Step 8: Assemble the Pie
- Spoon into a cold, pre-baked pie shell. Shave bitter chocolate over the top. Chill and let stand for at least 2 hours before serving.
Tips
- Use very cold cream and bowl to ensure stiff peaks when whipping.
- Temper the egg yolk mixture slowly to avoid scrambling.
- Dark rum provides deeper flavor; Myers’ Rum matches the original card.
- For a firmer set, chill the gelatin mixture slightly before combining.
- A pre-baked and fully cooled pie shell works best.
- Garnish with chocolate curls or shaved bittersweet chocolate as written.
- Allow the pie to fully set before slicing for clean cuts.
- This pie improves in texture after overnight chilling.
- Avoid stirring once combined—fold gently as instructed.
- Serve well chilled for best flavor and structure.
Nutrition
Calories: 465kcalCarbohydrates: 28gProtein: 6gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 255mgSodium: 70mgPotassium: 150mgFiber: 0.5gSugar: 24gVitamin A: 1350IUVitamin C: 0.5mgCalcium: 80mgIron: 0.9mg
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