Decadent Rum & Ginger Cream Pie
Indulge in this incredibly rich and creamy Rum & Ginger Cream Pie, a perfect balance of zesty ginger snap crust and luxurious rum-infused filling. This delightful dessert is not only visually stunning but also delivers a harmonious blend of flavors that will captivate your taste buds. Ideal for special occasions or a cozy night in, serve it chilled and garnished with chocolate curls and chopped nuts for an elegant touch. Share this delicious creation with family and friends; it's sure to become a favorite!
8
Servings
450
Calories
10
Ingredients
Ingredients
ginger snaps
15 ounces (crushed)
butter
1/2 cup (melted)
egg yolks
6 (beaten)
sugar
1 cup (granulated)
unflavored gelatin
1 (1/4 ounce) envelope (soaked in cold water)
cold water
1/4 cup (for gelatin)
double cream
1 pint (whipped)
dark rum
1/2 cup (for flavor)
chocolate curls
to taste (for garnish)
chopped nuts
to taste (for garnish)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a food processor, crumble the ginger snaps until fine. Combine with melted butter and pulse until well mixed.
3
Press the mixture firmly into a deep pie plate or springform pan to form an even crust.
4
Bake crust in the preheated oven for 19 minutes, then remove and allow to cool.
5
In a medium bowl, beat the egg yolks until light and creamy, then gradually add the sugar, mixing well.
6
In a small saucepan, combine the gelatin and cold water. Heat gently over low heat until the gelatin dissolves completely; do not boil.
7
Slowly pour the gelatin mixture into the egg yolk and sugar blend, stirring briskly to combine.
8
In another bowl, whip the double cream until stiff peaks form, then gently fold in the egg and gelatin mixture.
9
Stir in the dark rum until fully incorporated.
10
Carefully pour the creamy filling into the cooled ginger snap crust and smooth the top.
11
Refrigerate until the filling is set, about 3-4 hours or overnight for best results.
12
Once set, garnish with chocolate curls and chopped nuts before serving.
Nutrition Information
30g
Fat
35g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Rum & Ginger Cream Pie?
It is a rich dessert featuring a zesty ginger snap crust and a luxurious filling infused with dark rum and double cream.
How many servings does this recipe provide?
This recipe yields 8 servings.
What temperature is required to bake the crust?
The oven should be preheated to 325°F or 165°C.
How many ginger snaps are needed?
You will need 15 ounces of ginger snaps, which should be crushed until fine.
How much butter is used in the crust?
The crust requires 1/2 cup of melted butter.
How long should the crust bake?
Bake the crust in the preheated oven for 19 minutes.
How many egg yolks are used in the filling?
The recipe calls for 6 beaten egg yolks.
What amount of sugar is required?
You will need 1 cup of granulated sugar.
What type of gelatin is used?
Use one 1/4 ounce envelope of unflavored gelatin.
How do I prepare the gelatin?
Combine the gelatin with 1/4 cup cold water and heat gently over low heat until dissolved, ensuring it does not boil.
What kind of cream is used for the pie?
The recipe requires 1 pint of double cream, which should be whipped until stiff peaks form.
How much dark rum is in the recipe?
The filling includes 1/2 cup of dark rum.
How long does the pie need to refrigerate?
Refrigerate the pie for at least 3-4 hours, or overnight for the best results.
What are the recommended garnishes?
Garnish the pie with chocolate curls and chopped nuts for an elegant touch.
How many calories are in one serving?
Each serving contains approximately 450 calories.
What is the fat content per serving?
There are 30 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 35 grams of carbohydrates.
What is the protein content per serving?
One serving provides 4.5 grams of protein.
Can I use a springform pan?
Yes, you can press the crust mixture into either a deep pie plate or a springform pan.
How should I combine the cream and egg mixture?
Gently fold the whipped double cream into the egg and gelatin mixture to maintain the airy texture.
What happens if I boil the gelatin?
The instructions advise against boiling the gelatin as it may affect its ability to set properly.
Is the rum flavor very prominent?
The recipe uses 1/2 cup of dark rum to create a rich, luxurious flavor profile.
Can I make this pie ahead of time?
Yes, letting it set overnight in the refrigerator is recommended for the best texture.
What is the first step in making the filling?
The first step is to beat the egg yolks until light and creamy, then gradually add the sugar.
How do I crush the ginger snaps?
You can use a food processor to crumble the ginger snaps until they reach a fine consistency.
Should the filling be smooth?
Yes, after pouring the filling into the crust, you should smooth the top before refrigerating.
Is this a no-bake dessert?
While the filling is chilled and not baked, the crust requires 19 minutes of baking time.
What is the consistency of the whipped cream?
The double cream should be whipped until stiff peaks form before being folded into the filling.
When do I add the nuts and chocolate?
Add the chocolate curls and chopped nuts as a garnish once the pie has fully set.
Is the water for the gelatin cold or hot?
The gelatin should initially be combined with 1/4 cup of cold water before being heated gently.