Desserts
Mom-Mom Kolar's Chocolate Rum Pie
I inherited my grandmother's recipe binder after her passing and discovered a delicious chocolate rum pie recipe. Here's how to make it.
Ingreadient
- ½ cup white sugar
- 1 (.25 ounce) envelope unflavored gelatin
- 1 pinch salt
- 1 cup whole milk
- 2 large egg yolks
- 1 (6 ounce) package semi-sweet chocolate chips
- .3 cup dark rum
- For whipped cream mixture
- ¼ cup sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
Direction
- Combine 1/2 cup sugar, gelatin, and salt in a sauce pan. Stir in milk and egg yolks. Cook and stir over low heat until slightly thickened, 3 to 5 minutes. Remove from heat, add chocolate pieces, and stir until melted. Add rum and stir until well combined. Chill until partially set, about 1 hour.
- Beat egg whites in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Fold egg whites into the chocolate mixture.
- To make whipped cream mixture, beat cream and vanilla extract in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Layer the whipped cream and chocolate mixture into the pie shell. Swirl the top with a fork to marbelize.
- Chill pie in the refrigerator until firm, 1 to 2 hours.
