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Chez Bruchez Rum Cream Pie


2 pies


  • For Crusts

  • 16 double Graham Crackers

  • 1 stick butter

  • For Pie

  • 6 egg yolks

  • 1 cup sugar

  • 1 package Knox gelatin

  • 1/2 cup cold water

  • 1 pint whipping cream

  • 3 Tbsp. rum extract (or less, to taste)

  • Grated bittersweet chocolate for decoration


  1. 1. (I used already crumbed Graham crackers instead). Make two pie crusts by mixing melted butter and crumbs, pat into pie pans and refrigerate. 2. Beat 6 egg yolks with 1 cup sugar until light in color. Set aside. 3. Dissolve gelatin in cold water in a small saucepan. Bring to a boil, then pour into egg mixture while beating briskly. Set aside. 4. Whip one pint whipping cream, adding the rum extract to taste. 5. Fold whipped cream into egg mixture, pour into pie shells and refrigerate until ready to serve. 6. Grate some bittersweet chocolate over pies for decoration.

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