Reviewed: Jan. 2, 2009

Not bad, but my grandma's rum pie is the best ever, so it's not fair to compare. The only change I would suggest is that you substitute pastuerized egg for the raw egg. Since the pie is not baked, you can risk Salmonella from the raw egg. (It is a myth that alcohol will kill bacteria!)Also I make mine with a chocolate crumb crust - yummy.

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Reviewer:

TaraR

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 30, 2005

This was an excellent easy pie to make. I used a Pillsbury crust, baked first. My whole family liked it, but I thought the rum was too strong so I will cut it to 1/4 cup next time I make it.

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