Ingredients for Rum Pie
- 1 envelope (2 1/4 teaspoons) unflavored gelatin
- 1/4 cup cold water
- Eagle Brand Condensed Milk
- Dark Rum
- Whipping Cream
- Pie Crusts
- Chocolate Shavings
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How to Make Rum Pie
- Sprinkle 1 envelope (2 1/4 teaspoons) unflavored gelatin over 1/4 cup cold water in a small bowl and let it bloom for 5 minutes.
- Place the bowl over a pan of simmering water (double boiler) and stir until the gelatin is completely dissolved.
- In a medium bowl, combine 1 (14 ounce) can Eagle Brand sweetened condensed milk and 1/4 cup dark rum. Mix well.
- Gradually whisk the dissolved gelatin into the Eagle Brand and rum mixture until fully incorporated.
- Refrigerate for 30 minutes, or until the mixture begins to thicken slightly.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled milk mixture.
- Pour the filling into a 9-inch prepared pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, until the pie is completely set and firm.
- Before serving, sprinkle with optional shaved chocolate and/or shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
115g
Fat
58g
Carbs
13g
