Butter Rum Cream Pie
- In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.
- To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.
Per Serving: 295 calories; 12.9 38.2 4.8 96 252 Full nutrition
ReviewsRead all reviews 3
A keeper! I've always had a thing for the butter rum candies, and recently, I fell in love with hot buttered rum, so I needed to try this recipe. I could not find butterscotch extract anywhere, ...
I left out the egg and kept the cornstarch as the only thickener, and this turned out fine. I couldn't find any butterscotch extract either, but it still tasted good without it. Very nice rum fl...