Jamaican Cream Pie

No Photo


Brown Butter Rum Crust

  • 1 3/4 cups finely crushed shortbread cookies
  • 1/2 cup confectioners' sugar
  • 6 tablespoons butter
  • 1 1/2 tablespoons dark rum


  • 1 large box regular vanilla pudding
  • 1/2 teaspoon unflavored gelatine
  • 1 3/4 cups milk
  • 3 tablespoons dark rum
  • 1 cup whipping cream
  • 3 bananas


  1. Brown Butter Rum Crust: Mix crumbs and sugar.
  2. Melt butter and heat until very lightly browned. Remove from heat and cool slightly.
  3. Stir in rum. Pour over crumb mixture and stir thoroughly. Press over the bottom and sides of a buttered 9-inch pie pan. Chill.
  4. Filling: Mix pudding and gelatine. Stir in milk, mixing until smooth. Cook over moderate heat, stirring until mixture comes to a full boil. Remove. Cool slightly, and stir in rum.
  5. Cool completely and stir occasionally.
  6. When cold, beat cream until stiff and fold in.
  7. Peel and slice bananas.
  8. Spoon about 1/3 of the cooked mixture into the pie shell and cover with 1/2 of the bananas.
  9. Repeat layers and top with remaining pudding.
  10. Chill thoroughly.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry