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Butter Rum Cream Pie

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."

Rate/Review | Read Reviews (3)

What to Drink?
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 pie

Ingredients

1 (9 inch) pie crust, baked
3/4 cup packed brown sugar
6 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks
3 tablespoons butter
2 teaspoons vanilla extract
1 teaspoon butterscotch flavored extract
1 1/4 teaspoons rum flavored extract
1 tablespoon spiced rum

Directions

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.
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.