Rum Cream Pie is a luscious, no-bake dessert featuring a silky whipped cream base infused with rich dark rum and a hint of gelatin for stability. Known for its light yet indulgent texture, it blends the sweetness of sugar with the warmth of Myers’s Dark Rum, balanced by creamy richness and a subtle custard-like depth from egg yolks. Chilled in a baked pie shell and topped with shaved bittersweet chocolate, this pie makes an elegant treat for dinner parties, holidays, or special occasions. The combination of airy cream, rum’s aromatic depth, and chocolate garnish creates a sophisticated yet comforting dessert that’s as impressive to serve as it is enjoyable to eat.
Ingredients
- 4 cups heavy cream (1 quart)
- 2½ tsp plain gelatin
- ¾ cup cold water
- 3 oz Myers’s Dark Rum
- 1 cup white sugar
- 8 egg yolks
- 1 9-inch pie shell (cold & baked)
- Bittersweet chocolate (for shaving over top)
Instructions
Step 1: Whip the Cream
- Beat the heavy cream until stiff peaks form. Set aside in the refrigerator to keep cold.
Step 2: Dissolve Gelatin
- In a small saucepan, sprinkle plain gelatin over cold water and let it sit for 1–2 minutes to bloom.
Step 3: Add Rum and Heat
- Add Myers’s Dark Rum to the gelatin mixture. Heat over low flame until gelatin fully dissolves. Briefly bring to a boil. Remove from heat and let cool slightly.
Step 4: Make Egg Mixture
- In a mixing bowl, beat sugar and egg yolks together until light and creamy.
Step 5: Combine Rum Mixture and Egg Mixture
- Slowly pour the cooled rum-gelatin mixture into the egg mixture while whisking constantly to prevent curdling.
Step 6: Fold in Whipped Cream
- Gently fold the whipped cream into the egg-rum mixture until fully blended.
Step 7: Chill and Set
- Pour filling into the baked pie shell. Refrigerate for 45 minutes.
Step 8: Garnish and Finish Chilling
- Shave bittersweet chocolate over the top of the pie. Return to the refrigerator for at least 2 more hours before serving.
Tips
- Use Myers or other dark rum for the deepest flavor (as written on card).
- Chill the bowl and beaters before whipping cream for best volume.
- Do not overbeat after folding or the cream can separate.
- Substitute shaved milk chocolate if bittersweet chocolate is too intense.
- Add a sprinkle of freshly grated nutmeg for classic holiday flavor.
- Use stabilized whipped cream if you need the pie to hold longer on a buffet.
- For lighter sweetness, reduce the sugar slightly and increase shaved chocolate topping.
- Serve very cold for clean slices and the best texture.
- Make into parfaits instead of pies if you don’t want to bake shells.
- Use single 10-inch deep-dish pie shell instead of two standard shells if desired.
Nutrition
Calories: 435kcalCarbohydrates: 31gProtein: 4gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 20mgSodium: 47mgPotassium: 106mgSugar: 27gVitamin A: 1180IUCalcium: 55mgIron: 0.5mg
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