“Official Senate Rum Pie”
This rum-filled pie was served in the Senate cafeteria for decades
Rum Pie — the name got me, obviously. Was this like wine pie? Just a bottle of rum and sugar poured into a pie crust? Is that why Congress is so inept sometimes??? No, it’s actually a rum-forward pie though, quite delicious, and not boozy enough to knock you out.
The pie was served in the Senate cafeteria (yes, they have a cafeteria "on campus," as they say), and holds almost as much gravitas as the famous Senate Bean Soup. Harry Truman, in particular, was fond of this rum pie recipe. I've seen a few versions out there, but this is what I made in the short episode over on TikTok, Instagram and Facebook. I modernized the recipe for a higher success rate for you (the way it was written, it did not call for tempering and wasn’t clear about the milk amounts).
Fun, awful fact: each congressperson gets $92 per day (as of 2026) to spend on their daily meals while in Washington. Which, like, I get — they’re not at home, most of them, for long stretches. A per diem is reasonable. But $92 per day?? Lucky.
INGREDIENTS
2 cups whole milk, separated
3/4 cup granulated sugar
Pinch of salt
1/4 teaspoon vanilla extract
5 egg yolks
2 tablespoons cornstarch
1/4 cup all-purpose flour
1/2 cup room softened butter
2 tablespoons dark rum
1 9-inch graham cracker crust
2 cups heavy whipping cream
1 tablespoon of shaved 60-72% dark chocolate
INSTRUCTIONS
Making the filling
In a double boiler over medium-low heat, stir 1.5 cups of the milk, granulated sugar, salt and vanilla together and whisk continuously until the sugar has dissolved, about 3 minutes. Remove from the heat. In a separate medium bowl, beat egg yolks and milk together until combined, then add flour and cornstarch. Whisk until smooth, no lumps allowed. Temper this egg mixture with the hot milk by slowly whisking in 1/3 cup hot milk into the egg mix, then pour all into the double boiler with the hot milk. Return to medium-low heat and cook, stirring continuously, until the mixture has thickened to a custard, 5 to 7 minutes. It should coat the back of your spatula but still be pourable -- be sure to whisk out any lumps. If lumps appear, an immersion blender can help get rid of them. Remove the mixture from the heat, let cool for 5 minutes, then stir in softened butter and dark rum. Then maybe ONE more tablespoon of rum if you want. Pour all into the prepared graham cracker crust and chill for at least 2 hours.
Making the topping
Meanwhile, make your whipped cream by using a stand mixer to whip the cream on medium speed until thick and spreadable. When the pie is cool, remove from the refrigerator, top with whipped cream and chocolate shavings. Serve it up and imagine you're about to pass a bill that will give a 25% raise to yourself.
“The current pay and benefits available to Senate cafeteria workers are already shameful...”
Voila!
If you want to actually watch me attempt to eat it, go to the Cookin’ with Congress Instagram or TikTok or…YouTube.
It’s pretty, huh? Like something you’d find at a roadside diner and you just know it’s the best slice of pie east/west of the Mississippi because when something is REALLY delicious, you measure it by the river.
THE VERDICT
I’m making my own version for a pie contest next year
This works. It’s unusual, delicious, not too sweet thanks to the rum and unsweetened whipped cream, and may be enough to get the rum-hater in your life hooked. Well, as long as they’re not an alcoholic. But hey the name should give it away.