Marble Top Chocolate Rum Pie Recipes

CHOCOLATE RUM STRIPED PIE

Steps:

• Combine over hot (not boiling) water, chocolate chips, milk, 1/4 cup sugar, gelatin, and salt; heat until gelatin is dissolved and mixture is smooth.
• Quickly beat in egg yolk and continue cooking for 2 minutes, stirring constantly.
• Remove from heat; stir in rum.
• Chill in refrigerator until completely cool and thickened (about 1-1/2 hours).
• In small bowl, beat egg whites until frothy.
• Gradually beat in 1/2 cup sugar and continue beating until stiff, glossy peaks form.
• Fold into cooled chocolate mixture; set aside.
• In small bowl, combine heavy cream and confectioners' sugar; beat until stiff peaks form.
• Spread half of chocolate mixture into baked 9" pie shell.
• Spread 1-1/4 cups of whipped cream over chocolate layer. Cover with remaining chocolate mixture.
• Decorate top with dollops of remaining whipped cream, or pipe through pastry tube.
• Chill in refrigerator until firm.

GRANDMA'S CHOCOLATE RUM PIE

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.

RUM-SCENTED MARBLE CAKE

Steps:

• 1. Set a rack in the lower third of the oven and preheat to 325°F (160°C).
• 2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.
• 3. Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.
• 4. Stop and scrape down the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.
• 5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.
• 6. For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl, Whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.
• 7. Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making it as even a layer as possible. Finally top with the remaining base batter and smooth the top. Use a wide-bladed table knife or a thin metal spatula to marble the batter: Insert the knife into the batter at the central tube, with the flat side of the blade facing you. Draw the blade through the batter to the bottom of the pan and up and out of the side of the pan closest to you, repeating the motion every inch or so around the pan, making a spiral in the batter, almost as though you were folding egg whites into it. Stop when you get back to the point where you started. Don't bother to smooth the top of the batter-it might disturb the marbling.
• 8. Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.
• 9. Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack.

CHOCOLATE RUM PUDDING

Steps:

• Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended. Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling. Add about one third of hot milk to yolk mixture in a slow stream, whisking constantly. Add remaining milk, whisking, then transfer to saucepan. Bring to a simmer, whisking constantly, then continue to simmer, still whisking constantly, until thickened, about 1 minute.
• Remove from heat and add chocolate, rum (to taste), and espresso powder if using. Let stand until chocolate is melted, about 30 seconds, then whisk until smooth. Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature.
• Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks. Top pudding with whipped cream.

CHOCOLATE RUM PIE

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.