Recipe by Susan Hadobas
"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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1 (9 inch)
pie crust, baked
packed brown sugar
butterscotch flavored extract
1 1/4 teaspoons
rum flavored extract
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!
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.
Perfect recipe! This was a huge hit at mt home!
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Rum Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 295
** Calories from Fat: 116
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