Rum-Tum Pie

Rum-Tum Pie
8-10 servings
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Chocolate Crust:
1-1/4 cups fine chocolate wafer crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted

Filling:
26 large marshmallows
1/2 cup milk
3 tablespoons unsalted butter, room temperature
1/3 cup dark rum
2 teaspoons vanilla extract
1 cup whipping cream

To Prepare Chocolate Crust: Combine all ingredients in a medium bowl; toss with a fork to moisten crumbs well. Pour mixture into a 9-inch pie pan and pat into bottom and sides of pan. Refrigerate at least 1 hour before filling.

To Prepare Filling: Combine marshmallows and milk in top of a double boiler over rapidly simmering water. Cook until marshmallows are melted (10-12 minutes). Remove from heat and stir in butter. Cool completely. Stir in rum and vanilla, blending well. Whip cream until it holds stiff peaks; fold into cooled mixture. Pour mixture into prepared crust. Refrigerate until completely set (about 3 hours).

 

 

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