Rum pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | Graham Crackers | |
| ½ | cup | Butter -- melted |
| ⅓ | cup | Sugar |
| ¼ | teaspoon | Ground Cinnamon |
| 2 | packs | (8 Oz) Cream Cheese -- |
| Softened | ||
| 2 | Eggs -- well-beaten | |
| ½ | cup | Sugar |
| 2 | tablespoons | Dark Rum |
| 1 | cup | Sour Cream |
| 3 | tablespoons | Sugar |
| 1½ | tablespoon | Dark Rum |
Directions
PIE SHELL
FILLING
TOPPING
Preheat oven to 375 F.
For the pie shell: Place graham crackers on wax paper and crumble with a rolling pin. Place in a bowl, add butter, sugar, and cinnamon.
Mix lightly with a fork until well blended. Place in a 10-inch pie plate and press with a spoon to form a solid crust.
For the filling: Blend softened cream cheese with eggs and sugar until smooth. Stir in rum. Pour into graham cracker shell. Bake for 20 to 25 mins.
Combine topping ingredients. Remove pie from oven and spread evenly with topping mixture. Return to the oven for 5 mins. Cool, refrigerate, and serve chilled. Yield: 8 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking