Chocolate Rum Striped Pie Recipes

CHOCOLATE RUM PIE

Steps:

• Beat egg and sugar in small bowl until thick and creamy, stir in blended cornflour and milk.
• Pour mixture into pan, stir over heat until mixture boils and thickens.
• Remove from heat, add chocolate, stir until chocolate is melted.
• Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir until dissolved.
• Add to chocolate mixture, mix well, cool to room temperature, stir in rum.
• Beat cream until soft peaks form, fold into chocolate mixture.
• Pour into pastry shell, refrigerate several hours until firm.

GRANDMA'S CHOCOLATE RUM PIE

Steps:

• Pre-bake a 10-inch pie crust (see links in Recipe Notes) and allow it to cool completely before filling.
• To make the pie filling, combine 1/2 cup sugar, gelatin and salt in a medium saucepan. Stir in milk and egg yolks. Place over medium-low heat; cook and stir until slightly thickened. Remove from heat, add chocolate chips and stir until melted. Add rum and stir. Chill until partially set. (I often use an ice bath, stirring occasionally, to speed this process).
• Once chocolate mixture has cooled, beat egg whites with a standing or handheld mixer until soft peaks form. Gradually add 1/4 cup sugar; continue beating until stiff peaks form. Fold chocolate mixture into egg whites,
• In a separate bowl, beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined.
• Add 1/2 of chocolate mixture to prepared pie crust; top with 1/2 of whipped cream. Repeat so that you have 4 layers. Using a rubber spatula, carefully swirl the layers into a marble pattern. Cover and chill until firm - several hours or overnight.
• To serve: Beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined. Cut pie into 8 slices and serve each with a generous dollop of whipped cream.

CHOCOLATE RUM STRIPED PIE

Steps:

• Combine over hot (not boiling) water, chocolate chips, milk, 1/4 cup sugar, gelatin, and salt; heat until gelatin is dissolved and mixture is smooth.
• Quickly beat in egg yolk and continue cooking for 2 minutes, stirring constantly.
• Remove from heat; stir in rum.
• Chill in refrigerator until completely cool and thickened (about 1-1/2 hours).
• In small bowl, beat egg whites until frothy.
• Gradually beat in 1/2 cup sugar and continue beating until stiff, glossy peaks form.
• Fold into cooled chocolate mixture; set aside.
• In small bowl, combine heavy cream and confectioners' sugar; beat until stiff peaks form.
• Spread half of chocolate mixture into baked 9" pie shell.
• Spread 1-1/4 cups of whipped cream over chocolate layer. Cover with remaining chocolate mixture.
• Decorate top with dollops of remaining whipped cream, or pipe through pastry tube.
• Chill in refrigerator until firm.