Chilled Chocolate Pie

    Chilled Chocolate Pie

    (4)
    9hours


    3 people made this

    A rich and decadent chocolate pie with rum. It needs to chill overnight, so make it the day ahead and then enjoy. Very easy to make with a premade crust.

    Ingredients
    Serves: 8 

    • 1 20cm premade pie crust, baked
    • 7g packet gelatine
    • 1 tablespoon cornflour
    • 1 1/4 cups (310g) white sugar
    • 1 3/4 cups (440ml) milk
    • 1 teaspoon vanilla essence
    • 4 egg yolks
    • 1 1/3 cups dark chocolate chips
    • 1/2 cup rum
    • 4 egg whites
    • 1/4 cup cold water

    Directions
    Preparation:1hour  ›  Extra time:8hours chilling  ›  Ready in:9hours 

    1. Dissolve gelatine in cold water and set aside.
    2. In a small saucepan, mix cornflour, 3/4 cup sugar, milk and egg yolks. Cook, stirring, until bubbly and thick. Remove from heat and add vanilla. Divide mixture in half. Add chocolate chips to one half and stir until melted and smooth. Pour into pie crust and chill.
    3. Stir gelatine mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
    4. Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar and beat to stiff peaks. Fold into partially set gelatine/rum mixture. Chill until mix will mound, then spoon into pie crust on top of chocolate layer. Chill overnight.
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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (4)

    by
    26

    This pie started out pretty well- the bottom layer tasted delicious. Had problems with the top though: used dark rum for flavor and found that the darker rum color (along with the egg yolk mixture) looked extremely unappealing when folded into the egg white mixture. Ultimately I scraped the top layer off the pie and made a half batch of Chocolate Mousse I (off of this site) to use instead (the recipe uses rum). I topped the mousse layer with some fresh whipped cream and chocolate shavings. In the end, I had a beautiful and tasty Chocolate Rum Pie.  -  29 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    0

    It is delicious. I used ghirardelle semi-sweet chips for a special flavor. I didn't do it exactly as the recipe showed because my family doesn't want to eat all that raw eggwhite. I used the eggwhite as a merringue and baked it a few moments. It seemed like there was too much of the rum layer, even without the eggwhite.  -  09 Nov 2016  (Review from Allrecipes USA and Canada)

    by
    0

    - Rated on  -  25 Mar 2011  (Review from Allrecipes USA and Canada)

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