Recreating a 1930s New England Rum Pie from a Vintage Cookbook
In short: Discover how to prepare a classic rum-flavored cheesecake with a graham cracker crust, sourced from Morrison Wood's 1930s collection. This video guides you through the original recipe while offering modern adjustments to help you master this historical dessert.
The recipe originates from Morrison Wood's syndicated column, 'A Jug of Wine,' which blends culinary instructions with personal stories. The pie features a base made from 18 crumbled graham crackers, a quarter-pound of melted butter, one-third cup of sugar, and a dash of cinnamon.
The filling requires four small packages of cream cheese, half a cup of sugar, two beaten eggs, and one tablespoon of rum. After baking at 375 degrees for 20 minutes, a topping of one cup of sour cream, three tablespoons of sugar, and an additional tablespoon of rum is spread over the pie, followed by a final five-minute bake.
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- Summary by Intellect · source: Retro Baking: Recreating 1930s New England Rum Pie
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