Rum CARAMEL mousse WALNUT frozen pie

Rum caramel mousse filling is supported by a light, no-bake cereal crust.
Luscious butter Rum caramel sauce cascades while crowned by roasted walnuts.

Throughout my childhood, I so looked forward to Summer for the obvious reasons.
As an adult, not much has changed except for the appreciation that comes with...
 the feeling of self-imposed and well deserved freedom to let go of the reins a little.

I've been aiming for somewhat lazy days going forward.  

During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.

Like the butterfly, I feel lighter and less stressed somehow.
The usual burdens of responsibility and self-imposed judgement…
somewhat feel less important -- or at least, I've been convincing myself that it is so.

During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.

What also lightens up are what I call decadent frozen delights without the heavier guilt.
This pie is truly special in that it impresses beyond its flavour profile.
It actually is so much less caloric than you would imagine.
Evaporated milk was used to its fullest potential to deliver a foolproof, successful delight.

I made the Rum caramel sauce ahead of time and therefore…
only needed to compose the rest of the pie much later. 

If you would like to speed up the process, use a quality, store-bought caramel sauce.
A high end dark Rum added to it will go a long way to succeeding the finishing touch.
I promise, no matter what, this will enter that frozen pie repertoire you keep aiming for ;o)

Rum Butter Caramel Mousse Walnut  
frozen pie

serves 8

PRINTER version
(American measures)

Rum Butter Caramel sauce: (made ahead of time)
. 1/4 cup unsalted butter
. 1 cup dark Brown sugar, loose pack
. 3/4 cup evaporated 2% milk, room temperature
. 1/8 tsp. sea salt
. 2 Tbsps. dark Rum
. 1-1/4 cups Cornflake (or cookie) crumbs
. 2 Tbsps. unsalted butter, melted
. 1 Tbsp. Caramel sauce
. 1-1/4 cups evaporated 2% milk 
. 3 xLarge eggs, separated
. 2 Tbsps. granulated sugar
. 1/2 cup Caramel sauce
. 1 Tbsp. dark Rum
. 1/2 cup lightly roasted Walnuts
. the remaining caramel sauce


Rum Butter Caramel Sauce: (made ahead of time)
1. In a small-medium saucepan, melt the butter on MEDIUM heat.  Add in the brown sugar.  Then, with a small whisk, stir constantly for about 2 minutes until all is well dissolved. 
2. Slowly add in and whisk the evaporated milk into the sugar mix.  Raise the heat to MEDIUM-HIGH and bring to a boil for about 4 minutes, while whisking. 
3. Remove the pot from the heat and add in the salt and Rum.  Let it cool about 30 minutes while stirring once and a while.  Pour into a medium glass jar and cool before adding it into the refrigerator.  When needed, take out 15 minutes beforehand.
. NOTE: ahead of time: partially freeze the evaporated milk into a stainless steel bowl and covered for about 2 hours.
Prepare a lightly oiled 9 inch deep pie plate.  Set aside.

4. In a medium bowl, toss and mix together the cereal crumbs, melted butter as well as the caramel sauce.  Transfer the mix onto the lightly oiled pie plate.  With the aid of a spatula or spoon, spread and pat down the mix onto the plate’s bottom and slightly up the sides.  Set aside.
5. Remove the evaporated milk from the freezer and with an electric mixer, whip until it has doubled in volume.  Set this whipped milk back into the freezer.
6. Clean the beaters and dry them carefully. Then, separate the eggs by placing the whites into a medium bowl and the yolks in a tiny bowl.
7. Beat the egg whites until soft peaks.  Continue beating while adding in the sugar and stiffer peaks have been achieved.   Afterwards, beat in the egg yolks on LOW speed.  Then, beat in the caramel sauce and Rum.
8. Take out the whipped milk and with a spatula fold it into the egg mix until there are minimal streaks showing.
9. Pour the combined mix into the prepared crust.  Then, place it into the freezer without covering for about 1 hour.  Afterwards, once the pie has somewhat solidified, cover it with plastic wrap.  The pie can be ready in as little as 3 hours time.  Suggestion: transfer the pie to the refrigerator for about 20 minutes before cutting your serving pieces.
10. Garnish with walnuts coated in the remaining caramel sauce in addition to more caramel drizzled over the whole pie or each individual piece.

As so many of you, I can't believe how fast Summertime moments are fleeing.  
I will practice what I preach and keep the appreciation momentum going.

I will take in precious Summer breezes as well as the rain storms…
all great moments to contemplate life.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.