How To make Rum Cream Pie(Frozen Dessert)
Crust:
36 Ea Oreo Cookies -- de-sugared
1 Stick Butter Or Margarine melted
:
Filling 6 Ea Egg Yolks
1 C Sugar
1 Tbsp Gelatin
1/2 C Cold Water
1 pt Whipped Cream
1/2 C Rum
Shaved Chocolate :
for garnish
FOR THE CRUST:
Roll cookies fine and mix well with melted butter. Press into two 9" pie plates and freeze.
FOR THE FILLING:
Beat egg yolks well. Add the sugar and beat until thick and creamy. Soak the gelatin in cold water. Place over a low flame and bring to a boil. Pour the gelatin over the egg mixture stirring briskly. Whip the cream until stiff. Fold into pie mixture and stir in the sum. Pour into 2 frozen pie shells. Sprinkle with shaved chocolate. Freeze until firm. Each pie serves 8.
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
How To make Rum Cream Pie(Frozen Dessert)'s Videos
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Kermit's Dip with Key Lime Rum Cream
Kermit’s Key Lime Dip
INGREDIENTS
- 1 pack of Kermit’s Key Lime Pie Dip (
- 8 oz. whipped cream cheese
- ¾ cup Blue Chair Bay Key Lime Rum Cream
- 1 tub of whipped topping, thawed
DIRECTIONS
Using a handheld mixer, cream together Kermit’s Dip mix, cream cheese, and Blue Chair Bay Key Lime Rum Cream.
Into that mix, fold in the tub of whipped topping until fully combined.
Serve with some graham cracker sticks and enjoy!
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
Ingredients:
7 pineapple slices in syrup
1 and 1/2 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
1/4 cup of sugar (50g)
a pinch of salt
1 tsp of liquid vanilla
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 and 1/4 cup of all purpose flour (150g)
8 g of baking powder
some candied cherries (optional)
enjoy it !
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Baking With Rum: Banana Rum Cream Pie
You know what would make a Banana Cream Pie even better? Banana Rum.
Banana Rum Cream Pie
Ingredients:
1 cup mashed ripe bananas (2 medium)
2 tsp. lemon juice
1/3 cup Original Bisquick™ mix
1/4 cup sugar
3 Tbsp. butter, melted
3 Tbsp. Blue Chair Bay Banana Rum
1 can (14 oz) sweetened condensed milk (not evaporated)
2 eggs
1 1/2 cups frozen (thawed) whipped topping
1/2 cup dulce de leche milk caramel spread
4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed
DIRECTIONS
1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
2. In medium bowl, stir Bisquick mix, sugar, butter, 2 tablespoons of the rum, the condensed milk and eggs until blended. Add banana mixture; stir until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 2 hours or until well chilled.
4. Spread whipped topping over pie to within 1/2 inch of edge. In small microwavable bowl, microwave dulce de leche uncovered on High 30 to 45 seconds or until thoroughly heated; stir in remaining 1 tablespoon rum. Drizzle over pie. Garnish with cookies. Store covered in refrigerator.
French Silk Pie Recipe | This may be the BEST DESSERT of all time
French Silk Pie is actually super easy to make, the hardest part is waiting for the chocolate filling to solidify. Yes, it’s hard and it totally stinks waiting!
Hopefully though I’ll at least make this recipe fool proof for you so that you can whip it up and serve it to your friends.
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Ingredients for this French Silk Pie Recipe:
For the crust:
1 ½ cups of Bob’s Red Mill All-Purpose Flour
1 stick of unsalted butter
pinch of sea salt
2 teaspoons of sugar
¼ cup of ice cold water
For the Filling:
3 cups of heavy whipping cream
1 cup of unsalted butter
4 ounces of semi-sweet chocolate
½ cup of sugar + 2/3 more
4 eggs, feel free to use pasteurized if raw eggs make you nervous
Procedures:
1. For the Crust: Preheat the oven to 450°.
2. add the flour, butter, salt and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
3. Transfer the dough to a clean surface dusted with flour and roll the dough out with a pin until it is 1/8 thick.
4. Form the dough to a 9” pie pan cutting off any excess and crimping the edges to make a ripple around the outside.
5. Add a piece of parchment paper over top of the pie crust followed up with some dried beans and park bake for 6 minutes.
6. Remove from the oven and cool completely.
7. Filling: Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, about 3 to 5 minutes.
8. Set 1/3 of the whipped cream into a separate container but chill both the 1/3 and 2/3 in the refrigerator until it’s time to use it.
9. Add the chocolate to a microwave safe bowl and heat for 1 minute. Stir and return to the microwave for :30 seconds. Stir and return to the microwave for :30 more seconds. At this point it should be melted. Cool to room temperature
10. Add the butter and sugar to a standing mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, about 5 minutes.
11. Next add in 2 of the eggs and beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.
12. Fold in the chilled 1/3 cup of heavy cream using a rubber spatula until all of the white cream has been mixed in.
13. Transfer the filling to the par baked pie crust and smooth out using a spoon or spatula.
14. Chill in the refrigerator for at least 2 hours.
15. Top off with remaining chilled whipped cream and add optional garnish of shaved chocolate.
Easy rum raisin ice cream
NO ICE CREAM MAKER NEEDED!!! With rum flavour you just can't buy.
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