Rum Pie by Just Manners

For the Pastry Case

  1. Plain Sweet Biscuits – 200gms, crushed fine
  2. Instant Coffee Powder – 1 Teaspoon
  3. Unsalted Butter – 100gms

For the Filling

  1. Sugar – 1 cup
  2. Cornflour – 1 Tablespoon
  3. Gelatin – 3 Teaspoons
  4. Instant Coffee Powder – 2 Teaspoons
  5. Salt – 1 pinch
  6. Milk – 2 1/2 cups
  7. Cocoa Powder – 3 Tablespoons
  8. Coffee Powder – 2 Teaspoons
  9. Eggs – 3, separate the yolk and white
  10. Vanilla Essence – 1 Teaspoon
  11. Rum – 1/4 cup
  12. Cream – 1 cup, whipped and sweetened


Mix the biscuit crumbs with the coffee powder. In a mixing bowl combine melted butter, with the biscuit crumb mixture. Press on the base and sides of a 8 inch flan tin. Refrigerate until firm.

For the Filling:

Mix 2/3 of the sugar and all the corn flour, cocoa powder, coffee powder, gelatin and salt. Gradually add the milk to the dry ingredients and place over a low heat, stirring constantly. Continue till the mixture boils and thickens. Remove from heat. Beat the egg yolks lightly and add to mixture stirring well. Put back on the stove and bring to boil while stirring. Remove from heat and cool. Mix rum and vanilla in the cooled mixture. Beat egg whites until firm. Add the rest of the sugar to the egg whites and beat until the egg whites forms stiff peaks. Fold in the cooled mixture, blending well. Pour in prepared case and refrigerate until set. Before serving whip cream and decorate top.

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