Screech pie is a unique Newfoundland dessert that combines rich flavors with a touch of local tradition. Named after Newfoundland’s famous rum, Screech pie is a delightful treat that brings a taste of the island right to your kitchen. This dessert is perfect for those who love a good blend of sweet and savory, with a hint of the distinctive Screech rum.
In this recipe, we’ll walk you through making your very own Screech pie from scratch. Don’t worry if you’re not an experienced baker our step-by-step instructions are easy to follow, ensuring that your pie turns out perfectly every time. You’ll start with a buttery, flaky crust that sets the stage for the delicious filling to come.
The filling is where the magic happens. Combining rich ingredients and the bold flavor of Screech rum, you’ll create a pie that’s both comforting and intriguing. We’ll provide tips on balancing the flavors to ensure that the rum complements rather than overpowers the other ingredients.
Screech Pie Recipe:
- Preparation Time: 1 hour
- Baking Time: 10 minutes
- 6 servings
Crust
- 1 cup ginger snaps, crushed.
- 1/4 cup butter, melted.
Filling
- 14-ounce tin evaporated milk, chilled
- 2 tablespoons gelatin
- 3/4 cup milk
- 3/4 cup sugar
- 2 egg yolks
- 3 ounces semi-sweet chocolate (3 squares)
- 1/4 cup ‘Screech’ rum
- 1 teaspoon vanilla extract
- 1 cup whipping cream.
- 1/4 cup sugar
- 2 egg whites
Crust
- Preheat oven to 350F.
- In saucepan, melt butter, add ginger snap crumbs, and mix well.
- Press into 10-inch pie plate, covering bottom and sides evenly. Bake in 350F oven for 10 minutes.
Screech Pie Filling
- Pour evaporated milk into shallow dish, place in freezer and chill until ‘mushy’ around the edges.
- Soften the gelatin in 1/4 cup of milk.
- Combine ¾ cup sugar, 1/2 cup milk, egg yolks and softened gelatin in top of a double boiler and mix well. Cook over boiling water until gelatin dissolves and mixture thickens slightly, then remove from heat.
- Melt 2 squares (2 ounces) chocolate and add to egg and gelatin mixture; beat until smooth. Allow mixture to chill until slightly thickened and ‘syrupy’.
- Whip chilled evaporated milk until thick. Fold whipped milk, rum, and vanilla extract into chocolate mixture; pour into pie shell and chill thoroughly.
- Whip cream until stiff peaks form. Beat egg whites until frothy, add 1/4 cup sugar gradually and continue to beat until soft peaks form. Fold egg whites into whipped cream and spread over pie.
- Shave the remaining chocolate into curls and sprinkle in lattice pattern over top of whipped cream mixture.
Screech is a dark rum that has become synonymous with Newfoundland, and it’s known for its potent kick and strong character. The origin of the name “Screech” is believed to be linked to an incident involving American servicemen stationed in Newfoundland during World War II. After tasting the local rum, they exclaimed that it was so strong it could “screech the paint off a battleship.” This colourful anecdote stuck, and Screech was born. But Screech’s history goes beyond its name; it’s deeply intertwined with the maritime culture of Newfoundland and its enduring love affair with rum.
