Rum Pie recipes

- 1 cup whipping cream
- 1 (14 ounce) can Eagle Brand Condensed Milk
- 1/4 cup cold water
- 1 tablespoon chocolate shavings (optional) or baking coconut (optional)
- 1/4-1/3 cup dark rum
- 3 ounces gelatin (or whatever size it normally comes in your area)
- 1 baked pie crust or graham cracker crust or chocolate cookie pie crust, crust or chocolate-flavored pie crust

- 1 1/2 cups sugar
- 1/2 teaspoon vanilla
- 1/2 cup butter
- 1 tablespoon fresh lemon juice
- 1 pinch salt
- 2 tablespoons dark rum
- 6 egg yolks
- 1 sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes)
- 1 cup raisins
- 3/4 cup half-and-half
- 1 1/2 cups coarsely chopped pecans

- 1 cup light corn syrup
- 1 cup sugar
- 4 large eggs
- 3 teaspoons rum extract
- 1/2 cup butter or margarine
- 1 1/3 cups pecan halves or 1 1/4 cups coarsely chopped pecans
- 1/4 teaspoon salt
- 1 9 inch pie shell
- 1 teaspoon vanilla extract

- 1/4 cup rum
- 1/4 cup amaretto liqueur
- 1 cup sugar
- 6 egg yolks
- 1/4 cup grated semisweet chocolate
- 1 tablespoon unflavored gelatin
- 1 can prepared cherry pie filling
- 1 pint whipping cream
- 1 10-inch deep dish pie crust (prepared or bought)
- 1/2 cup cold water

- 1 cup sugar
- 1/2 cup rum
- 7 apples
- 1/8 teaspoon nutmeg
- 2 tablespoons rum
- 1/2 teaspoon cinnamon
- 2 tablespoons cornstarch
- 1 9-inch double-crust pie shells
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup water
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup nuts
- 1/4 cup water
- 2 tablespoons flour

- 1 cup walnuts
- 3/4 cup brown sugar
- 1/2 cup walnut halves (for decoration)
- 3 eggs
- unbaked 9-inch pie shells
- 1 teaspoon rum extract
- 2 teaspoons instant coffee powder
- 1 (12 ounce) package semisweet chocolate pieces
- 1/4 cup flour
- 1/4 cup butter

- 1 tablespoon liquid sugar substitute
- 1 dash salt
- 1 cup skim milk
- 2 teaspoons rum flavoring
- 2 egg whites
- 1/4 cup cocoa
- 2 tablespoons sugar substitute
- 1 (9 inch) unbaked pie shells
- 2 cups reduced-calorie whipped topping (prepared)
- 2 egg yolks
- 1 (2 teaspoon) envelope unflavored gelatin

- 1/8 cup grated semisweet chocolate
- 1 cup white sugar
- 1 (.25 ounce) package unflavored gelatin
- 2 cups heavy cream
- 1/2 cup rum
- 6 egg yolks
- 2 (9 inch) prepared graham cracker crust
- 1/2 cup cold water

- 1 baked pie crust (9 inch)
- 1/4 cup dark rum
- 1 (1/4 ounce) envelope unflavored gelatin
- 3 tablespoons cold water
- 1 tablespoon rum (May be coconut flavored)
- 1 cup soft macaroons (I find these in the cookie section at Winn Dixie, Publix or Walmart. Crumbled Coarsly not finely)
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- toasted sliced almonds
- 1/4 teaspoon salt
- 1/2 cup sugar
- 3 eggs (Separated and Room temperature)
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 1 (32 ounce) container Cool Whip Topping

- 8 cups peeled cored sliced apples
- 1/2 cup butter
- 2 tablespoons flour
- 1 unbaked deep dish pie shell
- 1/4 cup chopped walnuts
- 1/2 cup flour
- 1 teaspoon ground nutmeg
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup rum