Colonial Rum Cream Pie
Experience the flavors of colonial America with this delightful Colonial Rum Cream Pie inspired by Christiana Campbell's Tavern in 18th century Williamsburg, VA. This pie combines rich, smooth rum-infused cream with a classic graham cracker crust and a touch of decadent unsweetened chocolate. Perfect for those who appreciate a taste of history, this dessert is both a nod to the past and a timeless treat for the present. Enjoy with friends and family for a truly unique dessert experience.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
dark rum
1/2 cup
unflavored gelatin
6 ounces (1 packet)
whipping cream
1 1/2 cups
egg yolks
5
sugar
1 cup
unsweetened chocolate
(grated)
graham cracker crumbs
2 1/4 cups
sugar
2 tablespoons
butter
1/2 cup (melted)
cinnamon
1/2 teaspoon
Instructions
1
Begin by preparing the crumb crust. In a bowl, combine 2 1/4 cups of graham cracker crumbs, 2 tablespoons of sugar, and 1/2 teaspoon of cinnamon. Add 1/2 cup of melted butter and mix thoroughly.
2
Press the crumb mixture evenly into a 9-inch pie pan, making sure to cover the bottom and sides. Place in the refrigerator to chill while you prepare the filling.
3
In a small saucepan, soften the gelatin in 1/2 cup of cold water and place over low heat. Stir continuously until the gelatin is fully dissolved and begins to warm. Do not allow it to boil.
4
In a separate large bowl, beat 5 egg yolks and 1 cup of sugar together until the mixture is light and creamy. Slowly stir in the dissolved gelatin.
5
Allow the gelatin and egg mixture to cool slightly, then gradually add 1/2 cup of dark rum while beating consistently to ensure even distribution.
6
In a chilled bowl, whip 1 1/2 cups of whipping cream until it forms soft peaks. Gently fold the whipped cream into the rum mixture, ensuring to maintain the light and airy texture.
7
Once the mixture begins to set, transfer it into the chilled graham cracker crust. Smooth the top with a spatula.
8
Chill the pie in the refrigerator until the filling is firm enough to cut, approximately 4 hours or overnight for the best results.
9
Before serving, grate unsweetened chocolate over the top of the pie for added flavor and visual appeal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Colonial Rum Cream Pie?
Colonial Rum Cream Pie is a historical dessert inspired by 18th-century recipes from Williamsburg, Virginia, featuring a rum-infused cream filling and a graham cracker crust.
Where does this recipe originate?
This recipe is inspired by the offerings at Christiana Campbell's Tavern in 18th century Williamsburg, VA.
How do I prepare the crumb crust?
Combine 2 1/4 cups of graham cracker crumbs, 2 tablespoons of sugar, 1/2 teaspoon of cinnamon, and 1/2 cup of melted butter.
What type of rum is used in this pie?
The recipe specifically calls for 1/2 cup of dark rum.
How many egg yolks are required?
The filling requires 5 egg yolks beaten with sugar.
How do I handle the gelatin?
Soften the gelatin in 1/2 cup of cold water and dissolve it over low heat without letting it boil.
What size pie pan should I use?
A 9-inch pie pan is recommended for this recipe.
How long should the pie chill?
The pie should be chilled for at least 4 hours, though overnight is recommended for the best results.
What is the topping for the pie?
The pie is topped with grated unsweetened chocolate for flavor and visual appeal.
How much whipping cream is needed?
You will need 1 1/2 cups of whipping cream, whipped to soft peaks.
What are the main ingredients in the crust?
The crust contains graham cracker crumbs, sugar, cinnamon, and melted butter.
Can I boil the gelatin mixture?
No, you should stir it over low heat until dissolved but do not allow it to boil.
What texture should the egg and sugar mixture have?
The 5 egg yolks and 1 cup of sugar should be beaten together until the mixture is light and creamy.
How do I incorporate the whipped cream?
Gently fold the whipped cream into the rum mixture to maintain a light and airy texture.
Is the crust baked or chilled?
The crust is chilled in the refrigerator while the filling is being prepared.
What kind of chocolate is used?
The recipe specifies unsweetened chocolate that is grated over the top.
How much sugar goes into the filling?
One cup of sugar is beaten with the egg yolks for the filling.
How much cinnamon is in the crust?
The crust uses 1/2 teaspoon of cinnamon.
How much butter is in the crust?
The recipe uses 1/2 cup of melted butter.
What is the first step in making the filling?
The first step is softening the gelatin in 1/2 cup of cold water.
How much graham cracker crumbs are needed?
The crust requires 2 1/4 cups of graham cracker crumbs.
When do I add the dark rum?
Add the dark rum gradually after the gelatin and egg mixture has cooled slightly.
Should the filling be smooth?
Yes, once the mixture begins to set, transfer it to the crust and smooth the top with a spatula.
Is this a cooked custard pie?
It is a chilled cream pie that uses dissolved gelatin and whipped cream to set rather than baking the filling.
What is the role of the gelatin?
The gelatin acts as a stabilizer to help the cream and rum mixture set into a firm pie filling.
What is the flavor profile?
It features a rich, smooth rum-infused cream with a spiced graham cracker base and bitter chocolate notes.
How many grams of gelatin are used?
The recipe specifies one packet or 6 ounces of unflavored gelatin.
Should the bowl for whipping cream be chilled?
Yes, whipping the cream in a chilled bowl is recommended for achieving soft peaks.
Is there sugar in the crust?
Yes, there are 2 tablespoons of sugar in the graham cracker crust.
When should the chocolate be added?
The chocolate should be grated over the top of the pie just before serving.