Californian Chocolate Cream Pie

    2 hours 53 minutes

    This pie is a lot of work but worth the effort it is a Californian version of the Chocolate Cream Pie that contains rum, coffee, walnuts and raw egg.

    3 people made this

    Serves: 8 

    • Base
    • 1 cup finely chopped walnuts
    • 1 cup sweet biscuit crumbs
    • 1/4 cup (60g) white sugar
    • 5 tablespoons butter, melted
    • Chocolate Layer
    • 1/4 cup (60ml) cold water
    • 1 tablespoon gelatine
    • 3/4 cup (185g) white sugar
    • 2 tablespoons cornflour
    • 1/4 teaspoon salt
    • 2 cups (500ml) milk
    • 4 egg yolks, whisked
    • 1 cup dark chocolate chips
    • 2 teaspoons instant coffee
    • Rum Layer
    • 4 egg whites
    • 1 pinch cream of tartar
    • 1/2 cup (125ml) white sugar
    • 2 tablespoons rum
    • To Serve;
    • 1/2 cup (125ml) thickened cream
    • 8 walnut halves

    Preparation:45min  ›  Cook:8min  ›  Extra time:2hours chilling  ›  Ready in:2hours53min 

    1. Preheat oven to 180 degrees C.
    2. Base: In a medium bowl combine walnuts, biscuit crumbs, sugar and melted butter. Mix thoroughly then press firmly into a large pie dish. Bake in preheated oven for 8 minutes. Remove and cool.
    3. Chocolate Layer: Place water in a small bowl and sprinkle gelatine over top. Set aside to soften. In a medium saucepan mix together sugar, cornflour and salt. Whisk in milk and cook over low heat, stirring constantly. When mixture comes to a boil remove from heat.
    4. Place whisked egg yolks in a small bowl and gradually add 1/2 cup of hot milk mixture while whisking constantly. Whisk egg yolk mixture back into hot milk mixture. Return saucepan to heat and allow to boil 3 minutes stirring constantly. Remove from heat and place 1 cup of mixture in a small bowl.
    5. Place chocolate pieces in a glass bowl and microwave at 30 second intervals stirring at each interval until chocolate is melted and smooth. Stir chocolate and coffee into separated custard. Allow this mixture to cool then spread into bottom of crust. Place in refrigerator.
    6. Rum Layer: Stir softened gelatine into remaining custard. Place a piece of plastic wrap directly on surface of custard and chill until firm.
    7. In a large glass or metal mixing bowl whisk egg whites with cream of tartar until foamy. Gradually add sugar continuing to beat until whites form stiff peaks. Whisk rum into chilled gelatine mixture then fold in whipped egg whites. Spread mixture on top of chocolate layer. Chill pie at least 2 hours until filling is set.
    8. To Serve; Immediately before serving whip cream until soft peaks form. Place whipped cream in a piping bag with a star tip and make 8 decorative swirls around edges of pie. Place a walnut half in the middle of each swirl. To cut pie, dip sharp knife in hot water.

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    Reviews in English (2)


    My family really enjoyed this. It didn't last long. They wanted more. Next time I will make two.  -  03 Jan 2005  (Review from Allrecipes USA and Canada)


    This recipe sounded most like the pie my mother-in-law used to make for us. I made it, and it was spot-on and delicious! The thin chocolate layer on bottom was thick and rich, and the rum custard on top was light and soft, with a very delicate rum flavor. We always had ours on regular pie crust, not graham cracker crust, so that's what I made. We also never used whipped cream, just a few semi-sweet chocolate shavings on top of the rum layer. This pie is plenty decadent without cream or graham cracker crust. My favorite pie - Perfect! I am new to this site, but will try to upload two pictures of the pie as I made it.  -  13 Jul 2013  (Review from Allrecipes USA and Canada)