Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pastel De Ron ( Rum Pie) Recipe
    Lost? Site Map

    Pastel De Ron ( Rum Pie)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Muffin Goddess's Note:

    Posted for ZWT II. Something a little different if you're looking for a Mexican dessert. Adapted from a little cookbook I have called Mexican Desserts and Drinks. Prep/cook times are guesses.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    CRUST

    • 8 sheets graham crackers, crushed
    • 6 tablespoons butter or 6 tablespoons margarine, melted
    • 1/4 cup sugar
    • 1/2 cup nuts, crushed in food processor (any kind)
    • 1/2 teaspoon salt (omit this if using salted nuts)

    FILLING

    • 2 (1/4 ounce) envelopes unflavored gelatin
    • 2 cups half-and-half
    • 1/3 cup sugar
    • 1 (12 ounce) container frozen whipped topping, thawed
    • 1/2 cup rum (any kind, whatever you prefer)
    • 1 teaspoon rum extract

    Directions:

    1. 1
      CRUST:.
    2. 2
      Preheat oven to 325ºF.
    3. 3
      In a mixing bowl, blend all crust ingredients until well-mixed. Press mixture into a 10 inch springform pan, going 1/2 inch up the sides. Bake at 325ºF for 10-15 minutes, or until lightly browned. Set aside to cool.
    4. 4
      FILLING:
    5. 5
      In a medium saucepan, sprinkle gelatin over half-and-half. Add sugar and cook over medium heat until both sugar and gelatin are dissolved. Cool completely.
    6. 6
      Scrape thawed whipped topping into a large bowl. Fold in cooled gelatin mixture until well-mixed. Mix in rum and rum extract. Pour into prepared crust. Chill for at least two hours before serving.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pastel De Ron ( Rum Pie)

    Serving Size: 1 (167 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 497.7
     
    Calories from Fat 290
    58%
    Total Fat 32.2 g
    49%
    Saturated Fat 19.9 g
    99%
    Cholesterol 45.2 mg
    15%
    Sodium 387.8 mg
    16%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 1.1 g
    4%
    Sugars 29.3 g
    117%
    Protein 6.3 g
    12%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites