Chilled Rum and Chocolate Pie

    4 hours

    This pie takes a little time, but mostly just waiting for it to chill. It's very good garnished with whipped cream and shaved chocolate.

    2 people made this

    Serves: 8 

    • 1 (20cm) premade pie crust, baked
    • 1/2 cup (125g) white sugar
    • 2 tablespoons cornflour
    • 1/2 teaspoon salt
    • 2 cups (500ml) milk
    • 2 eggs, separated
    • 2 teaspoons gelatine
    • 3 tablespoons cold water
    • 2 1/2 tablespoons rum
    • 30g unsweetened chocolate
    • 1/4 teaspoon cream of tartar
    • 1/3 cup white sugar, extra

    Preparation:1hour  ›  Extra time:3hours chilling  ›  Ready in:4hours 

    1. Soften gelatine in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
    2. Combine 1/2 cup sugar, cornflour and salt in a saucepan. Blend together milk and egg yolks and stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard and combine with chocolate: spread into baked pie shell.
    3. Stir softened gelatine into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate and the reserved custard mix. Pour into baked pie shell.
    4. Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.

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    Reviews in English (1)


    This recipe is fantastic. It is almost the same as my mom's original only hers didn't have the alcohol and she used a graham cracker crust. Otherwise, it is the same. It is wondertful and worth the extra effort. There is really nothing like it available commercially or by a simple recipe. It is a delicate but rich from scrath recipe. An old stand-by that gets easier each time you make it.  -  12 Dec 2008  (Review from Allrecipes USA and Canada)