Rum Cream Pie with Pistachios and Chocolate

Rum Cream Pie | Photo: Carolina Korman

This drool-worthy pie was offered for sale during the Pies for Justice Online Charity Bake Sale—and sold out in mere moments. The Gourmandise School’s kitchen manager, Chef Crystal Slonecker, is responsible for this particular pie. Read more about our conversation with Gourmandise’s owners here.

Yield: 8 Servings


For the crust:

1 ½ cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
6 ounces butter
⅓ cup ice cold water
2 1/2 ounces milk or bittersweet chocolate

For the filling:

¼ cup cold water
1 ½ teaspoons unflavored gelatin
1 cup heavy cream
3 large egg yolks
½ cup granulated sugar
2 tablespoons rum, preferably dark

For the topping:

1 cup heavy cream, whipped to soft peaks
1 1/2 ounces milk or bittersweet chocolate
½ cup toasted pistachios, roughly chopped


For the crust:

On a clean flat surface, measure out the flour, salt, and sugar.  Mix together with a fork or your hands. Use your fingers to rub the cold butter into the flour.  Flake the butter between your thumbs and index fingers until the butter pieces are flaked and the dough just holds a shape when you squeeze it.

Add ¾ of the ice water and mix into your dough, just until you can squeeze the dough and it stays together.  Add more water if needed or flour if the dough feels too sticky.  You should see large clumps of butter throughout the dough.  Press the dough into a flat disc, wrap and refrigerate for at least 2 hours.

On a well floured surface, roll out the dough until it is about 3” larger than your pie tin. If the dough feels sticky, continue to dust with flour so it does not stick to your surface. Place your dough into the pie tin and trim excess if needed. Crimp the edges and freeze for one hour.

Preheat your oven to 400°F. Using parchment or foil, line the dough. Add pie weights, making sure they go up around the inner edges of the pan to hold dough in place.  Place pie into the oven and turn the heat down to 375°F.  Bake for 30-35 minutes or until the crust is golden brown and is holding its shape. Remove the pie weights and return to the oven for a few minutes if needed.  Let cool for one hour.

Melt 2 1/2 ounces of the chocolate either in a double boiler or in the microwave in short intervals. Coat the bottom of your pie crust with the melted chocolate, let cool and set before adding filling.

For the filling:

Pour the cold water into a microwave safe bowl.  Sprinkle the gelatin over the water, set aside for a few minutes to set.  Pour 1 cup of cream into the bowl of a stand mixer fitted with a whisk attachment and set aside. 

In a separate medium bowl, whisk the egg yolks until they lighten to a pale yellow color.  Add the sugar and whisk until combined.  Microwave the gelatin for 20 seconds until liquified, then pour gradually into the egg and sugar mixture, whisking constantly.  

Working quickly, whip the cream into soft peaks. Gently fold the whipped cream into the egg mixture until thoroughly blended.  Add the rum, folding gently to incorporate.  Chill the filling until it starts to thicken, it’s ready when it holds a soft peak similar to the whipped cream.  Scrape the filling into the prepared and cooled crust.  Chill until firm, 4-6 hours.  

Before serving, top with whipped cream, toasted pistachios, and chocolate, chopped into small slivers.


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