Rum Bisque Pie

Indulge your taste buds with the decadent elegance of Rum Bisque Pie, a creamy dessert that marries the warmth of dark rum with a silky custard filling, all nestled in a buttery graham cracker crust. This luscious pie features a rich blend of heavy cream, brown sugar, and a hint of vanilla, creating a velvety texture that's both comforting and indulgent. A whisper of nutmeg atop whipped cream adds a sophisticated touch to every slice. Perfect for holidays, dinner parties, or anytime you crave a show-stopping treat, this no-hassle pie is made with easy-to-find ingredients yet delivers gourmet flavor. Ready in just under an hour (plus chilling time), Rum Bisque Pie is as elegant as it is satisfying. Whether you’re a seasoned pastry enthusiast or a custard-craving beginner, this recipe will be your new go-to dessert masterpiece!

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 0.25 cups Granulated sugar
• 6 tablespoons Unsalted butter, melted
• 1 cup Heavy cream
• 1 cup Whole milk
• 4 large Egg yolks
• 2 tablespoons Dark rum
• 0.5 cup Brown sugar
• 2 tablespoons All-purpose flour
• 1 tablespoon Cornstarch
• 0.25 teaspoons Salt
• 1 teaspoon Vanilla extract
• 1 cup Whipped cream, for topping
• 1 pinch Grated nutmeg (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly combined and the texture resembles wet sand.

Step 3

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Set aside to cool.

Step 4

In a medium saucepan over medium heat, whisk together the heavy cream and whole milk. Heat until steam begins to rise, but do not let it boil.

Step 5

In a separate bowl, whisk the egg yolks, dark rum, brown sugar, flour, cornstarch, and salt until smooth.

Step 6

Gradually pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.

Step 7

Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.

Step 8

Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency. This should take about 8-10 minutes. Do not let the mixture boil.

Step 9

Remove the saucepan from the heat and stir in the vanilla extract. Pour the filling into the cooled crust, spreading it evenly with a spatula.

Step 10

Cover the pie with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until the filling is fully set.

Step 11

Before serving, top the pie with whipped cream and a light dusting of grated nutmeg, if desired. Slice and enjoy!

Nutrition Facts

Serving size	1234.9 grams (1234.9g)

Amount per serving	% Daily Value*
Calories	4009

Total Fat 272.10g	349%
Saturated Fat 162.40g	812%
Polyunsaturated Fat 0.30g
Cholesterol 1351mg	450%
Sodium 1981mg	86%
Total Carbohydrate 309.60g	113%
Dietary Fiber 5.10g	18%
Total Sugars 193.00g
Protein 37.50g	75%

Vitamin D 181IU	903%
Calcium 721mg	55%
Iron 9mg	52%
Potassium 1009mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 3.9%

Carbs: 32.3%