Rum Cream Pie (my family calls it 80 proof pie)

By S Slater
@bamassee

I saved this years ago from a Bacardi Rum recipe book. I made it during Christmas one year without thinking about the fact the rum isn't cooked out....it looked so good, all my nieces and nephews wanted a slice. Luckily my brother, who was a Police Officer at the time, was the first to try it. He laughingly proclaimed each slice to be 80 proof to which he added, "how would you like to be pulled over and have to explain to the Officer you only had one piece of pie?" Needless to say the kids were kept away but it sure was a hit with the adults. ~Hope you enjoy.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1: prepared 9 inch graham cracker pie crust
2 pkg: (4 oz serving size) vanilla instant pudding/pie filling
1 1/4 c: milk
1/2 c: rum (light or dark rum)
1/8 tsp: nutmeg
3 1/2 c: (8 oz) cool whip

How to Make Rum Cream Pie (my family calls it 80 proof pie)

Step-by-Step

1Combine pudding mix, milk, rum, and nutmeg. Beat on low for 1 minute. Fold in whipped topping. Chill 2 hours.
2** careful, the Rum is not cooked out and the amount to add is not a typo, it's a little strong but if you like rum, it's wonderful!

good add-in's are coconut flakes, a little coconut cream or even bananas
I'm trying it with Oreo Cookie crust next time...will let you all know how it turns out and hopefully add pictures.

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