Butter Rum Cream Pie

3 Reviews Add a Pic
Susan Hadobas
Recipe by  Susan Hadobas

“My sister and I were looking for something that would remind us of the butter rum candies we both enjoy. Garnish this pie with whipped cream and butterscotch topping.”

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Adjust Servings

Original recipe yields 1 pie



  1. In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.
  2. To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.

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Reviews (3)

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A keeper! I've always had a thing for the butter rum candies, and recently, I fell in love with hot buttered rum, so I needed to try this recipe. I could not find butterscotch extract anywhere, not even the natural food store, so I used a tsp of butter flavored extract and a tablespoon of butterscotch topping, and voila! Just don't forget to cover it before refrigerating. Otherwise you'll get that gooey skin on top. Thanks, Susan!



I left out the egg and kept the cornstarch as the only thickener, and this turned out fine. I couldn't find any butterscotch extract either, but it still tasted good without it. Very nice rum flavor, it was a nice addition to regular butterscotch pudding that didn't overpower the flavor from the brown sugar.



Perfect recipe! This was a huge hit at mt home!

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Amount Per Serving (8 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 38.2 g
  • 12%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 252 mg
  • 10%

Based on a 2,000 calorie diet



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Coconut Cream Pie


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Dad's Sugar Cream Pie