Chocolate Rum Pie Recipe

Chocolate Rum Pie Recipes

Ingredients :

pastry for 1 crust 9-inch (23-cm) pie

1 oz unsweetened chocolate

1 tbsp butter

2 eggs

1/3 cup sugar

1/2 cup corn syrup

1/2 tsp vanilla

1/2 cup pecan halves

3 egg yolks

2/3 cup sugar

1/2 cup cold water

1 tbsp unflavored gelatin

1/3 cup dark rum

1 1/2 cups whipping cream

chocolate curls or pecan halves

Method :

Heat oven to 375F (190C). Line a 9-inch (23-cm) pie pan with pastry, building up a high fluted edge. Set aside. Put chocolate and butter in small saucepan and set over lowest heat until melted. Beat eggs, 1/3 cup (80ml) sugar, corn syrup, chocolate mixture and vanilla together to blend. Stir in pecans. Pour into pastry-lined pie pan. Bake 15-20 minutes or until filling is just set and pastry is nicely browned. Cool. Beat egg yolks until foamy. Gradually beat in 2/3 cup (160ml) sugar.

Combine water and gelatin in small saucepan. Let stand 5 minutes then heat just to the boiling point, stirring. Gradually beat into egg yolk mixture. Beat in rum. Set bowl in ice water and chill until mixture begins to hold a shape when dropped form a spoon. whip cream until stiff and fold into gelatin mixture. Set back in ice water and chill until mixture begins to hold peaks. Spoon over chocolate mixture in pie shell. Garnish with chocolate curls or pecan halves. Chill until shortly before serving time.

Serves 6-8

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