Butter Rum Cream Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 5, 2010
Perfect recipe! This was a huge hit at mt home!
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Photo by American

Cooking Level: Intermediate

Reviewed: Jun. 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.
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Photo by FRAMBUESA

Cooking Level: Expert

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Reviewed: Nov. 21, 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!
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Photo by JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

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