Buttered Rum Pie Cream Pie

This Buttered Rum Ice Cream Pie is the perfect holiday treat to serve to friends and family! Think of it as a big ice cream sundae in the shape of a festive pie!

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Buttered Rum Ice Cream Pie

It’s the holiday season which means it’s time to make a dessert with Hudsonville Ice Cream! Today I’m showing you how to make this showstopper Buttered Rum Ice Cream Pie – think of it like an ice cream version of hot buttered rum that is usually served around the holidays. We start with a graham cracker crust (I also tried gingersnap but found it to be a bit too overpowering) and then do a layer of Hudsonville’s Vanilla Bean ice cream, then a layer of homemade butterscotch, and top it all off with whipped cream and cinnamon. What’s not to love?!

Butterscotch can be finicky so I highly recommend investing in a candy thermometer to make this recipe if you don’t already have one. You should also prepare all your ingredients ahead of time and have them nearby because the process happens rather quickly.

You can make all the pie components ahead of time – prep the pie crust and fill it with the ice cream, make the butterscotch, and whip the cream (store the whipped cream in a container in the fridge until ready to use and keep the butterscotch at room temperature) but I recommend waiting to assemble the pie until right before serving. This will help keep the butterscotch from getting too hard on top of the ice cream and the whipped cream from running. I topped the whipped cream with cinnamon and a little bit of butterscotch but ended up liking how the cinnamon looked the best.

Hudsonville Ice Cream has been making creamy and delicious ice cream for 95 years but if you haven’t picked some up yet, use this Scoop Locator to find a few cartons near you! My husband’s family is obsessed with ice cream so I love to serve it for all family events – it adds such a festive holiday touch with all of their seasonal and classic flavors!

ice cream and pie crust
Buttered Rum Ice Cream Pie
Buttered Rum Ice Cream Pie

This Buttered Rum Ice Cream Pie is the perfect holiday treat to serve to friends and family! Think of it as a big ice cream sundae in the shape of a festive pie!

Course:

Dessert

Servings: 8 servings

For the crust:

  • 1 3/4
    cup
    ground graham cracker (about 7 oz)
  • 1/2
    tsp
    cinnamon + more for sprinkling on the pie at the end
  • 1/2
    tsp
    salt
  • 6
    Tbsp
    melted unsalted butter

For the filling:

  • 1
    carton
    Hudsonville Vanilla Bean Ice Cream
  • 4
    Tbsp
    unsalted butter
  • 1
    cup
    brown sugar
  • 1/2
    tsp
    salt
  • 3/4
    cup
    heavy cream
  • 1
    tsp
    dark rum

Rum Whipped Cream:

  • 1
    cup
    heavy cream
  • 2
    Tbsp
    powdered sugar
  • 1
    Tbsp
    dark rum

For the crust:

  1. Preheat oven to 375 degrees.

  2. In a medium bowl, mix together the crushed graham cracker, cinnamon, 1/2 tsp salt, and 6 Tbsp melted butter until everything is mixed and the graham cracker is wet from the butter. Press firmly into a 9 inch pie pan.

  3. Bake for 7 minutes and set aside to let cool.

For the filling:

  1. Set the ice cream out to soften for at least 10 minutes. When the crust has cooled, scoop the ice cream into the pie pan and carefully (to avoid the crust breaking) press the ice cream down to create a single layer. Transfer to the freezer and let chill for at least an hour or up to overnight.

  2. In a medium saucepan, add 4 Tbsp unsalted butter and let melt over medium heat. Add the brown sugar and salt and stir to wet the sugar. Let simmer for 3 to 5 minutes or until the mixture has darkened and looks like molten lava. Add the heavy cream and let simmer, stirring often, until the mixture reaches 225 degrees. Remove from heat, stir in 1 tsp dark rum, and transfer to a glass bowl to cool.

  3. In a stand mixer fitted with the whisk attachment, whisk the heavy cream over medium. Once it starts to thicken up, add 2 Tbsp powdered sugar and 1 Tbsp rum and whip until stiff peaks form.

When ready to serve:

  1. Remove the pie from the freezer, pour the cooled butterscotch over the ice cream, and top with whipped cream. Sprinkle cinnamon over the whipped cream, if desired. Serve right away.

Buttered Rum Ice Cream Pie with butterscotch drizzle

Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!



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