Chocolate rum pie recipe
Chocolate Rum Pie Recipe
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Indulge in the rich and decadent flavors of a Chocolate Rum Pie. This recipe combines the velvety smoothness of chocolate with a hint of rum, creating a dessert that is both sophisticated and irresistible. The pie features a buttery graham cracker crust, a luscious chocolate filling infused with a touch of rum, and a dollop of whipped cream on top for the perfect finishing touch. Whether you're hosting a dinner party or simply craving a sweet treat, this Chocolate Rum Pie is sure to impress.
Keywords: chocolate, rum, pie, dessert, whipped cream.
Chocolate rum pie recipe details
Ingredients1. Unsweetened chocolate (1 oz)
2. eggs (2)
3. corn syrup (1/2 cup)
4. pastry for crust pie (1 of 9 inch about 23 cm)
5. butter (1 tbsp)
6. sugar (1/3 cup)
7. vanilla (1/2 tsp)
8. eggs yolks (3)
9. cold water (1/2 cup)
10. dark rum (1/3 cup)
11. pecan halves (1/2 cup)
12. sugar (2/3 cup)
13. unflavored gelatin (1 tbsp)
14. whipping cream (1c)
15. chocolate curls or pecan halves (optional)
Method of preparation
1. First heat the oven to 375 degrees F. Take a pie pan of 9 inch, line it with pastry and make a high fluted edge and then keep it aside.
2. Take a saucepan of small size, place it over low heat. Add chocolate and butter in it and heat it until it gets melted. Take a bowl, beat eggs, chocolate mixture, corn syrup, 1/3 cup of sugar and vanilla in it. Mix 1/2c pecans in it and then pour the mixture into the lined pie pan.
3. Place the pan in oven and bake it for about 15 to 20 minutes at 375 degrees F until the filling get set and pastry gets brown in color. Take it out from oven and keep it to cool. Beat egg yolks in a bowl until it gets foamy and slowly beat 2/3 cup of sugar in it.
4. Take a small saucepan, mix gelatin and water in it. Keep it for about 5 minutes and then boil it by stirring. Slowly beat into egg yolk mixture and beat in rum.
5. Now place the bowl in ice water until it gets chill and get shape when it dropped from the spoon. Beat the cream and then add to the gelatin mixture. Again place it in ice water until the mixture starts to hold peaks.
6. Spread chocolate mixture on pie shell and then decorate it with pecan halves or chocolate curls. Keep it to chill and then serve it.
Number of servings – 6 to 8
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Chocolate rum pie recipe
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