My mom has been making this pie since the late 1950s. When my parents were first married they lived in Edinburgh, Scotland. In those days (the early 1960s) most Scots didn’t have a refrigerator. They had a cooling box that had slits cut to the outside. It’s cold enough in Edinburgh that you could keep most things as cold as you needed them to be – even without a proper fridge. My mother went about cooking as she’d done in the US and made this pie for dinner guests. Unfortunately, this pie really does need to chill in an actual fridge, or it doesn’t fully set. She was a tad disappointed with the outcome. I feel fairly certain that my readers own and use a standard fridge and not a box with slits cut to the out of doors. Given this certainty I am going to predict that your pie will set completely.
- 2 cups crushed graham crackers (see explanation below)
- 1/3 cup sugar
- 1 teaspoon cinnamon
- ½ cup melted butter
- 12 ounces of cream cheese at room temperature
- ½ cup sugar
- 2 eggs
- 1 tablespoon dark rum
- 1 cup sour cream
- 3 tablespoons sugar
- 1 tablespoon dark rum
Preheat oven to 375 degrees.
My mom crushes her graham crackers by laying them out on a wooden board and pressing down on them with a rolling pin. Being of the more modern cooking generation, I put the graham crackers in a Cuisinart and process them on the pulse setting. Either way is fine. We used whole wheat, all natural “Mi-Del” graham crackers in our most recent pie. These super healthy, slightly dense graham crackers aren’t very sweet so we upped the sugar to half a cup in our batch of piecrust.
In a medium sized mixing bowl mix all of the piecrust ingredients together. Press the crust mixture into the bottom and sides of a 9 or 9 ½ -inch pie pan. You need to have a firm hand for this task. Press the crumbs hard against the side of the pan. The crust will be nearly half an inch think when you’re done. Place the piecrust in your preheated oven for 5 minutes. Remove and cool for five minutes.
While the piecrust is cooking prepare the pie filling. In the bowl of a stand mixer beat the softened cream cheese. Add the sugar gradually, and then add the eggs and finally the rum.
Pour the pie filling into the piecrust. Gently smooth the filling in the pie dish with a soft spatula. Bake for 20 minutes. Remove.
While the pie is baking whisk together the sour cream, sugar and rum. Spread this mixture over the top of the baked pie. Return to the oven for five minutes, or until the top has just set. Remove pie from oven. Cool to room temperature on your kitchen counter (or, if you live in Scotland, in your box with slits cut to the out of doors). Place in fridge and chill for at least 2 hours. Serve.