White chocolate RumChata pie with Cinnamon Toast Crunch crust
Forget the rum cake, RumChata cream pies are where it’s at! The cinnamon, Caribbean rum cream liqueur is perfect for a holiday pie.
White Chocolate RumChata Pie with Cinnamon Toast Crunch Crust
For the Crust:
1 ½ cup Cinnamon Toast Crust crumbs (I used two cups of uncrushed cereal)
1 Tablespoon granulated sugar
6 Tablespoons of butter, melted
For the Filling:
1 ½ cup white chocolate chips
1 cup RumChata, halved
1 cup heavy cream
1 box (3.5 oz) instant white chocolate pudding
1 cup milk
For the crust, pulse Cinnamon Toast Crunch in food processor to make crumbs. Add in sugar and melted butter and continue to pulse until mixed. Press crumb mixture into bottom of 9-inch pie pan.
Beat heavy cream until it can make stiff peaks. Melt chocolate chips and ½ cup of RumChata together either using a double boiler or in the microwave at medium power (50%) for 1 minute and then 30 second intervals, stirring until smooth. Fold into heavy cream.
In small bowl whisk the pudding mix and the milk together for two minutes. Pour into RumChata and whipped cream mixture and combine. Pour into pie crust. Freeze 4 hours or overnight. Take out a half hour before serving. You can top with whipped cream.
I also made a version with milk chocolate and chocolate pudding with a crust of the limited edition flavor of Sugar Cookie Toast Crunch cereal!