Description
This Hot Buttered Rum Sugar Cream Pie is a decadent dessert featuring a rich, spiced cream filling enhanced with dark rum, nestled inside a flaky, golden pre-baked pie crust. The pie is topped with a thin layer of melted butter and a cinnamon-sugar brûlée for added texture and flavor. Perfect for celebrations or cozy evenings, it is served chilled with optional whipped cream for an extra indulgent finish.
Ingredients
Pie Crust
- 1 pre-made pie dough disk
Filling
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 6 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- 3 cups Real California Milk heavy cream
- 6 tablespoons Real California Milk unsalted butter, cut into cubes
- 1/4 cup dark rum or spiced rum
- 1 teaspoon vanilla extract
Topping
- 1 tablespoon Real California Milk butter, melted
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- Whipped cream to serve, optional
Instructions
- Shape & Bake the Pie Crust: Allow the chilled dough disk to warm slightly on the counter for a few minutes to soften. Roll out on a lightly floured surface into an 11-12″ round about 1/8″ to 1/4″ thick. Transfer gently to a 9″ pie pan, leaving a 1-2″ overhang. Tuck the edges under itself to create a ring and flute by pinching the dough. Prick the bottom with a fork. Chill in the freezer for at least 20 minutes.
- Preheat Oven and Prepare Crust for Blind Baking: Place a rack in the lower oven half and preheat to 425°F. Place the chilled pie shell on a lined baking sheet. Line the shell with parchment or foil and fill with pie weights, dry beans, or rice to keep the crust from puffing.
- Blind Bake the Crust: Bake for 15-17 minutes until the crust starts to golden and looks dry. Remove the weights and lining carefully and bake an additional 3-4 minutes until the bottom is dry as well. Let cool completely on a wire rack.
- Lower Oven Temperature: Reduce the oven temperature to 350°F.
- Prepare Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, spices (cinnamon, nutmeg, cloves), and salt. Whisk in the heavy cream and add cubed butter.
- Cook Filling: Place over medium-high heat and simmer, stirring frequently, until it thickens to a pudding-like consistency and bubbles, about 10-15 minutes. Remove from heat.
- Add Flavors to Filling: Whisk in rum and vanilla extract until smooth and creamy. Allow the filling to cool slightly.
- Assemble Pie: Pour the cooled filling into the cooled pre-baked pie shell placed on a lined baking sheet.
- Bake the Filled Pie: Bake at 350°F for 25-30 minutes until the crust is golden brown and the filling is set around the edges; the center will remain slightly jiggly but will firm on cooling.
- Cool and Chill: Remove from oven and cool to room temperature, then refrigerate for several hours to fully set the pie.
- Prepare Brûlée Topping: When ready to serve, brush the pie surface lightly with melted butter. Combine sugar and cinnamon and sprinkle evenly over the top.
- Caramelize the Sugar: Use a kitchen torch to brûlée the sugar until hardened, or place under a broiler for approximately 2 minutes, watching closely to prevent burning.
- Serve: Allow the topping to harden before slicing. Optionally garnish with dollops of whipped cream and a dusting of fresh nutmeg or cinnamon for a festive touch.
Notes
- For best results, use a high-quality pre-made pie dough or make your own for better flakiness.
- Blind baking the crust ensures that it stays crisp and prevents sogginess from the creamy filling.
- Stir the filling frequently during cooking to avoid scorching or clumping.
- The filling will appear slightly jiggly after baking but will firm up as it chills, so don’t overbake.
- The brûlée topping adds a delightful textural contrast but can be skipped if desired.
- Serve chilled for the best flavor and texture experience.
- Prep Time: 20 minutes (dough chilling time not included)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
