Cherry Pie with Rum Cream


1 9 inch pre made graham cracker crust
1 21 oz can of cherry pie filling
lemon juice from 1/2 lemon
pinch of salt
1 tbs unflavored gelatin
2 tbs granulated sugar
2 tbs flour
pinch of salt
1 egg yolk
1/2 cup milk
2 tbs rum
1 egg white, beaten
1/2 cup heavy cream
1 tbs confectioners sugar
2 tsp vanilla extract
This is a delicious pie that is made with a graham cracker crust and a sweet rum cream topping. You may use a store brought or homemade pie crust.


  • In a bowl  add all ingredients for cherry topping and gently mix well. Place in refrigerator, for 1 hour.
  • Preheat oven and pre bake graham cracker according to package directions. Once baked remove and set aside.
  • For the rum cream, in a sauce pan, mix the gelatin, 2 tbs of sugar, 2 tbs of flour and a dash of salt. Mix well.
  • Beat egg yolk with milk and rum.
  • Add to the gelatin mixture.
  • Cook over medium heat, stirring constantly with a whisk until the mixture is thick and boiling.
  • Pour gelatin mixture into a medium sized bowl.
  • Set bowl in  a pan of ice water, let stand stirring occasionally, until the mixture begins to set. About 10 minutes.
  • In another bowl beat the egg white until fluffy. Fold the egg white into the gelatin mixture.
  • In another bowl beat the heavy cream  along with the confectioners sugar then fold into the gelatin mixture.
  • Spread the mixture into graham cracker crust.
  • Gently add the cherry mixture on top and refrigerate for 30 minutes.





1 hr


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