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.
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
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Directions Preparation:1hour › Extra time:8hours chilling › Ready in:9hours
Dissolve gelatine in cold water and set aside.
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.
Stir gelatine mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
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.