Rum Cream Pie

By West Africa Cooks, 11 March, 2017

For Shell
1 pkt. digestive biscuits
1/2 cup melted butter
1/4-1/2 cup sugar
For Pie Filling see Ingredients
Note: For 9-inch pie or deeper dish, increase to 6 yolks, 1 scant cup sugar, 1 1/2 cups cream.

Yield amount
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Preparation time
0 minutes
Cooking time
0 minutes
Total time
0 minutes

How to make Rum Cream Pie?

1. Crush the biscuits into crumbs by hand or blender, then add sugar and butter. Mix together. Press into greased 10-inch pie dish, firming with the back of a spoon over the bottom and sides. Chill for 20 minutes.
2. Pie Filling: Beat egg yolks until light; add sugar. Beat until thick and lemon-coloured. Soak gelatine in water until softened, then put over a low flame and bring to boil. Pour over the sugar and egg mixture stirring briskly. Whip cream until stiff. Fold carefully into the egg mixture and flavour with rum. Pour the mixture into pie shell and refrigerate to set. When filling has set, sprinkle top of pie generously with shaved chocolate curls.


F. Wolfe

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