My sister and I were looking for something that would remind us of the butter rum candies we both enjoy. Garnish this pie with whipped cream and butterscotch topping.

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Recipe Summary

Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

295 calories; protein 4.8g; carbohydrates 38.2g; fat 12.9g; cholesterol 95.6mg; sodium 252.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2004
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 not even the natural food store so I used a tsp of butter flavored extract and a tablespoon of butterscotch topping and voila! Just don't forget to cover it before refrigerating. Otherwise you'll get that gooey skin on top. Thanks Susan! Read More
(11)
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/22/2004
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 not even the natural food store so I used a tsp of butter flavored extract and a tablespoon of butterscotch topping and voila! Just don't forget to cover it before refrigerating. Otherwise you'll get that gooey skin on top. Thanks Susan! Read More
(11)
Rating: 4 stars
06/18/2008
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 flavor it was a nice addition to regular butterscotch pudding that didn't overpower the flavor from the brown sugar. Read More
(7)
Rating: 5 stars
11/08/2010
Perfect recipe! This was a huge hit at mt home! Read More
(1)
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