Best Butter Rum Cream Pie Recipes

BUTTER RUM CREAM PIE

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.

BROWN BUTTER AND RUM PECAN PIE WITH RUM WHIPPED CREAM

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.