Colonial Williamsburg Rum Cream Pie
Indulge in the flavors of colonial America with this sumptuous Rum Cream Pie, inspired by Christiana Campbell's Tavern in historic Williamsburg, Virginia. This elegant dessert melds the warmth of dark rum with the richness of a smooth, creamy filling set in a buttery graham cracker crust, finished with a dusting of unsweetened chocolate. Perfect for gatherings or a decadent treat, this 18th-century dessert is sure to captivate modern palates.
6
Servings
N/A
Calories
10
Ingredients
Ingredients
dark rum
1/2 cup (none)
unflavored gelatin
1 packet (6 ounces) (softened in cold water)
whipping cream
1 1/2 cups (whipped into soft peaks)
egg yolks
5 (beaten)
sugar
1 cup (mixed with egg yolks)
unsweetened chocolate
to taste (grated for garnish)
graham cracker crumbs
2 1/4 cups (none)
sugar
2 tablespoons (for crumb crust)
butter
1/2 cup (melted)
cinnamon
1/2 teaspoon (mixed into crust)
Instructions
1
Prepare the crumb crust by combining graham cracker crumbs, sugar, melted butter, and cinnamon in a bowl. Press the mixture evenly into a 9-inch pie pan and chill in the refrigerator while preparing the filling.
2
In a small saucepan, soften the gelatin in 1/2 cup of cold water. Place over low heat, stirring continuously, until just about to boil and the gelatin is completely dissolved.
3
In a separate bowl, beat the egg yolks and sugar together until the mixture becomes very light and pale in color.
4
Gradually stir the dissolved gelatin into the egg yolk mixture, mixing well, then allow to cool slightly.
5
Slowly add the dark rum to the egg mixture, beating constantly to ensure smoothness.
6
In a mixing bowl, whip the cream until soft peaks form, then gently fold it into the rum and gelatin mixture until fully combined.
7
Pour the filling into the prepared crumb crust. Chill in the refrigerator until the pie is firm enough to slice.
8
Before serving, grate unsweetened chocolate over the top of the pie for garnish. Slice and enjoy a taste of history!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Colonial Williamsburg Rum Cream Pie?
It is an elegant 18th-century style dessert featuring a dark rum cream filling in a buttery graham cracker crust, inspired by Christiana Campbell's Tavern.
Where does this Rum Cream Pie recipe originate?
The recipe is inspired by Christiana Campbell's Tavern in historic Williamsburg, Virginia.
What are the ingredients for the crust?
The crust is made from graham cracker crumbs, sugar, melted butter, and a touch of cinnamon.
How many egg yolks are required for this recipe?
This recipe requires 5 egg yolks to create the rich custard base.
What type of rum is best for this pie?
Dark rum is used in this recipe to provide a deep, warm flavor profile.
How much dark rum is used in the filling?
The recipe calls for 1/2 cup of dark rum.
How is the gelatin prepared?
Soften one packet of unflavored gelatin in 1/2 cup of cold water, then dissolve it over low heat.
What is the serving size for this pie?
This recipe yields approximately 6 servings.
How do you garnish the Colonial Williamsburg Rum Cream Pie?
The pie is garnished with grated unsweetened chocolate just before serving.
Do you need to bake the graham cracker crust?
No, the instructions state to press the mixture into the pan and chill it in the refrigerator.
What kind of cream is used for the filling?
The recipe uses 1 1/2 cups of whipping cream, whipped until soft peaks form.
How much sugar is needed for the pie filling?
The filling requires 1 cup of sugar, which is beaten with the egg yolks.
What size pie pan should be used?
A 9-inch pie pan is the recommended size for this recipe.
How long should the pie be chilled?
The pie should be chilled in the refrigerator until it is firm enough to slice.
What is the first step in making the filling?
The first step is softening the gelatin in cold water and dissolving it over low heat.
How should the egg yolks and sugar be mixed?
They should be beaten together until the mixture becomes very light and pale in color.
When do you add the rum to the mixture?
The rum is added slowly to the egg and gelatin mixture, beating constantly.
Is cinnamon included in the filling?
No, 1/2 teaspoon of cinnamon is mixed into the crust ingredients, not the filling.
What is the preparation for the butter in the crust?
The 1/2 cup of butter should be melted before being combined with the crumbs and sugar.
How do you incorporate the whipped cream?
Gently fold the whipped cream into the rum and gelatin mixture until fully combined.
How many graham cracker crumbs are needed?
The recipe requires 2 1/4 cups of graham cracker crumbs.
What is the role of gelatin in this recipe?
Gelatin acts as a setting agent to ensure the cream filling becomes firm enough to slice.
Does the recipe use flavored or unflavored gelatin?
It uses one packet (6 ounces) of unflavored gelatin.
What should the consistency of the whipped cream be?
The cream should be whipped until it reaches soft peaks.
How much sugar is added specifically to the crust?
2 tablespoons of sugar are added to the crust mixture.
What historical period does this recipe reflect?
This recipe reflects the 18th-century culinary traditions of Colonial America.
Should the gelatin mixture be hot when added to the eggs?
The dissolved gelatin should be allowed to cool slightly before being stirred into the egg yolks.
Can I use a different type of chocolate for the garnish?
While the recipe specifies unsweetened chocolate, you can use other types to taste.
Is the rum cooked off in this recipe?
No, the rum is added to the mixture without being boiled, so the alcohol content remains.
How should the crust be prepared before adding filling?
It should be pressed evenly into the pan and chilled while the filling is being prepared.