THE BEST CHOCOLATE RUM PIE EVER!!!
Steps:
- Melt chocolate together in double boiler. Remove chocolate from heat. Add eggs, 1 cup of whipping cream, vanilla extract, and rum very slowly to the chocolate. Pour mixture into pie crust. Place pie in refrigerator Topping: Whip the rest of the cream with 2 tbsp of powdered sugar and rum until there are stiff peaks. Spoon or use an icing bag to put whipped cream on pie. Alternative Ideas: *Chocolate shavings on top of pie *Chocolate sticks on each slice of pie *Instead of placing whipped cream on top of pie you could fold the whipped cream into the filling.
BLACK BOTTOM CHOCOLATE/RUM CUSTARD PIE 1952
This recipe is from Mom's notebook. It gives no hint of where she got it, but is dated 1952. It is a refrigerator pie made with home made custard. It has a layer of chocolate custard on the bottom with a layer of rum flavored custard on the top which is then covered with whipped cream and shaved chocolate. It has a graham...
Provided by Marcia McCance
Categories Puddings
Number Of Ingredients 28
Steps:
- 1. GRAHAM CRACKER CRUST: Combine all 4 crust ingredients and press into 8 or 9 inch pie plate
- 2. MAKE CUSTARD: Stir the scaled milk slowly into the beaten eggs then stir in the sugar mixture and cook in double boiler over hot water stirring occasionally for about 20 minutes or until custard coats the spoon
- 3. REMOVE one cup of hot custard and set aside for the top layer
- 4. To remaining hot custard still in the pan add 1 1/2 squares of dark baking chocolate (can use sweetened or milk chocolate if prefer) -- beat until well blended, then let cool
- 5. Add 1/2 tsp vanilla and pour choc custard into the pie shell
- 6. SECOND OR TOP LAYER OF CUSTARD: add dissolved gelatine to 1C of plain custard that was set aside before -- then add 1T of rum extract and mix well
- 7. In a separate bowl, beat the egg whites until stiff, adding the salt, cream of tartar, and sugar, one teaspoon full at a time until all is incorporated.
- 8. Fold the egg-white mixture into the custard-with-rum mixture and pour it on top of the chocolate layer and place in refrigerator to cool
- 9. After the pie has set up, cover the top with whipped cream and shaved chocolate just before serving.
GRANDMA'S CHOCOLATE RUM PIE
An heirloom Steven's family recipe..
Provided by Marissa Stevens
Categories Dessert
Time 20m
Number Of Ingredients 14
Steps:
- Pre-bake a 10-inch pie crust (see links in Recipe Notes) and allow it to cool completely before filling.
- To make the pie filling, combine 1/2 cup sugar, gelatin and salt in a medium saucepan. Stir in milk and egg yolks. Place over medium-low heat; cook and stir until slightly thickened. Remove from heat, add chocolate chips and stir until melted. Add rum and stir. Chill until partially set. (I often use an ice bath, stirring occasionally, to speed this process).
- Once chocolate mixture has cooled, beat egg whites with a standing or handheld mixer until soft peaks form. Gradually add 1/4 cup sugar; continue beating until stiff peaks form. Fold chocolate mixture into egg whites,
- In a separate bowl, beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined.
- Add 1/2 of chocolate mixture to prepared pie crust; top with 1/2 of whipped cream. Repeat so that you have 4 layers. Using a rubber spatula, carefully swirl the layers into a marble pattern. Cover and chill until firm - several hours or overnight.
- To serve: Beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined. Cut pie into 8 slices and serve each with a generous dollop of whipped cream.
Nutrition Facts : Calories 486 kcal, Carbohydrate 37 g, Protein 5 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 134 mg, Sodium 55 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
CHOCOLATE RUM PIE
Serve pie with whipped cream and chocolate curls. Recipe can be made ahead. Preparation time includes time allowed for pie to set.
Provided by Sueie
Categories Pie
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg and sugar in small bowl until thick and creamy, stir in blended cornflour and milk.
- Pour mixture into pan, stir over heat until mixture boils and thickens.
- Remove from heat, add chocolate, stir until chocolate is melted.
- Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir until dissolved.
- Add to chocolate mixture, mix well, cool to room temperature, stir in rum.
- Beat cream until soft peaks form, fold into chocolate mixture.
- Pour into pastry shell, refrigerate several hours until firm.
Nutrition Facts : Calories 368.3, Fat 26.5, SaturatedFat 12.5, Cholesterol 26.4, Sodium 190.1, Carbohydrate 31.4, Fiber 3.5, Sugar 8.6, Protein 6.3
CHOCOLATE BLACK-BOTTOM PIE
Chocolate appears 3 times in this black-bottom pie: The crust is made of chocolate wafers, the filling is rum-flavored ganache topped with macadamia nuts, and the whipped cream topping is swirled with more chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- In a medium microwave-safe bowl, microwave 1 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10 minutes. Whisk to combine, then whisk in rum. Pour 1 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).
- In a large bowl, using an electric mixer, beat 2 cups cream with sugar on high until stiff peaks form, 2 minutes. Top pie with whipped cream, then dot with reserved chocolate mixture. With a skewer, gently swirl chocolate through whipped cream.
Nutrition Facts : Calories 719 g, Fat 60 g, Fiber 2 g, Protein 6 g
FROZEN CHOCOLATE - RUM PIE
Completely decadent. This sinfully-delicious treat has to be frozen overnight...can you wait that long?
Provided by evelynathens
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make crust: Combine well the pecans, butter, rum and brown sugar and press into bottom and up sides of 10 inch glass pie plate.
- Freeze, covered.
- Make filling: In top of double-boiler set over barely simmering water, melt chocolate.
- Let cool for 30 minutes, or until completely cool and stir in coffee powder.
- Beat together vanilla, eggs and rum; beat in chocolate mixture.
- In another bowl, beat cream until it holds soft peaks.
- Fold into chocolate mixture and pour into shell.
- Freeze, covered, overnight.
- Whip cream and icing sugar and mound on pie.
- Let pie stand 15-20 minutes and slice.
- Let slices stand 5-10 minutes more before serving.
Nutrition Facts : Calories 1001.9, Fat 98.5, SaturatedFat 46.3, Cholesterol 331.1, Sodium 175.2, Carbohydrate 27.6, Fiber 8.2, Sugar 12.3, Protein 13.8
BANANA RUM CREAM PIE
This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.
Categories Milk/Cream Rum Mixer Dairy Dessert Bake Freeze/Chill Quick & Easy Banana Curry Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
- Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
- Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
- Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.
CHOCOLATE-PECAN-RUM PIE
Steps:
- Grease a nine-inch pie pan.
- In a mixing bowl, combine the flour, two teaspoons sugar, the cinnamon and allspice. Cut in the shortening until the mixture resembles coarse meal. Gradually sprinkle in the ice water while lightly kneading the dough by hand until it holds together. Gather into a ball, wrap in waxed paper and refrigerate for one hour.
- Preheat the oven to 375 degrees. Roll out the dough to one-eighth-inch thickness. Line the prepared pan, trimming the extra dough at the top. Spread the pecans and chocolate chips on the bottom.
- In a mixing bowl, combine the melted butter, remaining sugar, eggs, corn syrup, vanilla extract, lemon zest and nutmeg. Pour into the pan.
- Bake for 15 minutes, lower the oven temperature to 350 degrees and bake for 30 minutes, or until the top begins to brown and the center is almost set. Remove, sprinkle with rum and cool. Serve at room temperature with some whipped cream, if desired.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 29 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 91 milligrams, Sugar 71 grams, TransFat 3 grams
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