Decadent Chocolate Rum Pie departs from the classic pie via a splash of rum, a chocolate crumb crust, homemade whipped cream topped with a chocolate curls.
Course Appetizer, Dessert
Keyword Decadent Chocolate Rum Pie
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Chocolate Crumb Crust:
1 3/4CupChocolate Wafer Crumbs
Chocolate Rum Filling Layer:
2TablespoonsUnsweetened Cocoa Powder
6Large Egg Yolks
Preheat oven to 350 degrees. Spray a 9-inch pie plate with nonstick cooking spray.
In a medium bowl, thoroughly mix chocolate wafer crumbs, sugar, and melted butter. Evenly press crumb mixture into prepared pie plate. Bake crust for 8 minutes. Cool on a wire rack. Set aside.
Meanwhile, make the filling. In heavy-bottomed, medium saucepan adds the sugar, cornstarch, cocoa, and salt and whisk until combined. Add the egg yolks and mix in until the mixture forms a thick paste. Gradually whisk in milk and then cream. Turn on the heat and over medium to medium-high heat whisk until the mixture comes to a boil. Cook at a boil 1 minute. Remove the pan from heat and stir in chocolate. Stir until chocolate melts completely and the mixture is smooth. Stir in Rum and vanilla. Cool 5 minutes then pour into prepared crust. Refrigerate at least to an hour or preferably overnight.
Make topping when the pie has been refrigerated and is ready to serve. Beat whipping cream, powdered sugar, and rum in a large bowl until firm peaks form. Spoon into a 1-quart ziplock or pastry bag fitted with a decorative tip. Pipe stars or rosettes around the edge and in center of pie then add the chocolate curls. Serve.