Rum Bisque Pie Recette

Indulge in pure bliss with our Rum Bisque Pie! This decadent dessert, a family tradition since 1977, is guaranteed to impress your guests at Thanksgiving, Christmas, or any special occasion. Its creamy, rum-infused custard filling, nestled in a flaky pie crust and topped with toasted almonds and cool whip, is simply heavenly. Get ready for rave reviews!

Préparation 20 min
Cuisson 30 min
Calories 976.6 kcal
Protéines 21g
Note Soyez le premier
Rum Bisque Pie 49

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Rum Bisque Pie

  • 1 envelope (1/4 ounce) unflavored gelatin
  • 1/4 cup cold water
  • 2 tablespoons dark rum
  • 3 large eggs, separated
  • 1/2 cup plus 2 teaspoons sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole milk
  • 1/4 teaspoon salt
  • 6 soft macaroons, crushed
  • 2 tablespoons dark rum
  • 1 cup heavy whipping cream
  • 1 (9 inch) baked pie shell
  • Cool Whip topping (for garnish)
  • Toasted slivered almonds (for garnish)

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Comment préparer Rum Bisque Pie

  1. In a small bowl, soften gelatin in 3 tablespoons cold water for 1 minute. Stir in 1 tablespoon rum. Set aside.
  2. Bake pie shell according to package directions. Lightly toast almonds in a dry skillet over medium heat until fragrant; set aside.
  3. In a medium saucepan, whisk together egg yolks and 1/2 cup sugar until well combined.
  4. Add salt and milk. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not boil.
  5. Remove from heat. Stir in the bloomed gelatin, vanilla extract, and crushed macaroons until smooth.
  6. In a separate bowl, beat heavy whipping cream with an electric mixer until stiff peaks form.
  7. Gently fold the whipped cream into the custard mixture.
  8. In a clean bowl, beat egg whites with 2 teaspoons sugar until stiff, glossy peaks form.
  9. Gently fold the egg whites into the custard mixture. Do not overmix.
  10. Chill the mixture in the refrigerator for 10 minutes to allow it to slightly thicken.
  11. Pour the chilled mixture into the baked pie shell.
  12. Garnish with Cool Whip and toasted almonds.
  13. Chill in the refrigerator for at least 4-6 hours, or preferably overnight, before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

89g

Fat

239g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Pies And Tarts Bisques Cream Soups Desserts Soups Stews Eggs Dairy Dinner Party Holiday Event Pies Eggs Gifts Brunch

Questions fréquentes

Combien de temps faut-il pour préparer Rum Bisque Pie ?

Rum Bisque Pie prend environ 50 minutes du début à la fin — environ 20 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Rum Bisque Pie ?

Rum Bisque Pie contient environ 976.6 calories par portion, avec environ 21 g de protéines, 13 g de glucides et 129 g de lipides.

De quels ingrédients ai-je besoin pour Rum Bisque Pie ?

Les principaux ingrédients de Rum Bisque Pie sont Unflavored Gelatin, Cold Water, Rum, Eggs, Sugar, Vanilla. Consultez la liste complète avec les quantités ci-dessus.

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