Tag: chocolate pie

You don’t need much rum for this tantalizing chocolate confection. The two tablespoons the recipe calls for will have the smooth fragrance of Carribbean romance wafting through the kitchen. (Johnny Depp not included.)

The Crust

Graham Cracker Crust for a single crust pie

The Filling

1. 1 envelope unflavored gelatin
2. 1 cup brewed coffee, room temperature
3. ½ cup milk
4. 2 oz unsweetened chocolate, chopped
5. ½cup sugar
6. ¼ tsp salt
7. 3 eggs, separated
8. 2 tbs rum
9. 1 tsp vanilla extract
10. 1 cup heavy cream

 

Sprinkle gelatin over the coffee and let stand a few minutesIn a saucepan, combine the milk and chocolate

Place over low heat and cook, stirring constantly, until chocolate melts

Remove from heat

Add 1/3 cup of the sugar, salt, and egg yolks

Whisk until blended

Return to moderate heat and cook, stirring constantly, until the mixture thickens slightly

Let it simmer but not boil, about 5 minutes

Add the softened gelatin and stir over the heat, 1 minute longer

Pour the chocolate mixture into a bowl and refrigerate, stirring occasionally until it mounds when dropped from a spoon, about 1 hour

Stir in the rum and vanilla

Whip the cream until stiffIn another bowl and with clean beaters, beat the egg whites until soft peaks form

Slowly add the remaining ¼ cup sugar

Continue to beat until stiff peaks form

Fold the cream and egg whites into the chocolate mixture

Pile into the pie shell

Chill several hours before serving