Best 2 Christiana Campbells Tavern Rum Cream Pie Recipes
Are you yearning for a dessert that combines the richness of rum with a smooth and creamy texture? Look no further than Christiana Campbell's Tavern Rum Cream Pie. This delectable creation tantalizes the taste buds with its velvety texture, boozy notes, and a symphony of flavors. Whether you're a seasoned baker or just starting your culinary journey, this recipe will guide you through the steps of crafting this exquisite dessert, perfect for special occasions or a sweet treat.
Here are our top 2 tried and tested recipes!
CHRISTIANA CAMPBELL'S TAVERN RUM CREAM PIE
SOURCE CHRISTIANA CAMPBELL'S TAVERN - Williamsburg, VA 18TH CENTURY Times are approximations.
Provided by Chef Shadows
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a crumb crust (below).
- Soften the gelatin in 1/2 cup of cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture. Cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over the top before serving.
- Crumb Crust.
- Combine the ingredients and press into a 9-inch pie pan.
- Chill.
Nutrition Facts : Calories 797.6, Fat 44, SaturatedFat 25.1, Cholesterol 260.5, Sodium 369.5, Carbohydrate 64, Fiber 1, Sugar 47.4, Protein 29.6
RUM CREAM PIE
Make and share this Rum Cream Pie recipe from Food.com.
Provided by Vseward Chef-V
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Crumble the ginger snaps in a food processor and add the melted butter.
- Use this mixture to line a deep pie plate or spring form pan. Bake this at 325°F for 19 minutes.
- Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved.
- Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum.
- Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.
Nutrition Facts : Calories 701.1, Fat 42.2, SaturatedFat 23.7, Cholesterol 255.3, Sodium 459.9, Carbohydrate 68, Fiber 1.2, Sugar 35.7, Protein 6.9
Tips:
- For a richer flavor, use dark rum instead of light rum in the filling.
- To make the pie ahead of time, bake it and let it cool completely. Then, refrigerate it for up to 3 days before serving.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the filling into the pie crust.
- To make the whipped cream topping, be sure to use heavy cream that is cold. This will help it whip up stiff and fluffy.
- For a more elegant presentation, you can garnish the pie with a sprinkle of grated nutmeg or cinnamon.
Conclusion:
This rum cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, flaky crust, and whipped cream topping, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this rum cream pie a try. You won't be disappointed!
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