Ingredientes para 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)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rum Bisque Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Rum Bisque Pie
- In a small bowl, soften gelatin in 3 tablespoons cold water for 1 minute. Stir in 1 tablespoon rum. Set aside.
- Bake pie shell according to package directions. Lightly toast almonds in a dry skillet over medium heat until fragrant; set aside.
- In a medium saucepan, whisk together egg yolks and 1/2 cup sugar until well combined.
- 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.
- Remove from heat. Stir in the bloomed gelatin, vanilla extract, and crushed macaroons until smooth.
- In a separate bowl, beat heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the custard mixture.
- In a clean bowl, beat egg whites with 2 teaspoons sugar until stiff, glossy peaks form.
- Gently fold the egg whites into the custard mixture. Do not overmix.
- Chill the mixture in the refrigerator for 10 minutes to allow it to slightly thicken.
- Pour the chilled mixture into the baked pie shell.
- Garnish with Cool Whip and toasted almonds.
- 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
