Caribbean rum cream pie recipe

Caribbean Rum Cream Pie recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Caribbean rum cream pie recipe, recipe Rating: 4.6
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Ingredients

	For the Base:
500 g	ginger snaps or gingernut biscuits
125 g	unsalted butter, melted
	For the Filling:
8	egg yolks
225 g	sugar
1 packet(s)	powdered gelatine, 7g
60 ml	water
600 ml	double cream
125 ml	dark rum
	chocolate curls, to garnish
	chopped nuts, to garnish

Instructions

Preheat oven to Gas Mark 3, 170°C, 325°F.

To prepare the base: crumble the biscuits in a food processor and mix with the melted butter. Pour the mixture into the base of a 9-inch, 22cm springform cake tin and press firmly into the base and sides of the tin. Bake for 15-20 minutes until firm.

To make the filling: beat the yolks until light and add the sugar.

Soak the gelatine in cold water in apan and gently warm over very low heat until it dissolves. Pour into yolk mixture, stirring briskly.

Whisk the cream until stiff and fold in the yolk mixture. Add the rum and mix together.

Chill the mixture until it is beginning to set and then pour into the base. Chill until firm and set.

Garnish with chocolate curls and a sprinkling of nuts.

Release the tin outer and carefully remove. Slide the pie from the tin base to a serving platter.

Preparation time:
ca. 30 min
Resting time:
ca. 8 hrs
Grade of difficulty:
easy
Calories per portion:
n/a