THE BEST CHOCOLATE RUM PIE EVER!!!
Steps:
- Melt chocolate together in double boiler. Remove chocolate from heat. Add eggs, 1 cup of whipping cream, vanilla extract, and rum very slowly to the chocolate. Pour mixture into pie crust. Place pie in refrigerator Topping: Whip the rest of the cream with 2 tbsp of powdered sugar and rum until there are stiff peaks. Spoon or use an icing bag to put whipped cream on pie. Alternative Ideas: *Chocolate shavings on top of pie *Chocolate sticks on each slice of pie *Instead of placing whipped cream on top of pie you could fold the whipped cream into the filling.
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.
Nutrition Facts : Calories 539 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 328 milligrams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
BLACK BOTTOM CHOCOLATE/RUM CUSTARD PIE 1952
This recipe is from Mom's notebook. It gives no hint of where she got it, but is dated 1952. It is a refrigerator pie made with home made custard. It has a layer of chocolate custard on the bottom with a layer of rum flavored custard on the top which is then covered with whipped cream and shaved chocolate. It has a graham...
Provided by Marcia McCance
Categories Puddings
Number Of Ingredients 28
Steps:
- 1. GRAHAM CRACKER CRUST: Combine all 4 crust ingredients and press into 8 or 9 inch pie plate
- 2. MAKE CUSTARD: Stir the scaled milk slowly into the beaten eggs then stir in the sugar mixture and cook in double boiler over hot water stirring occasionally for about 20 minutes or until custard coats the spoon
- 3. REMOVE one cup of hot custard and set aside for the top layer
- 4. To remaining hot custard still in the pan add 1 1/2 squares of dark baking chocolate (can use sweetened or milk chocolate if prefer) -- beat until well blended, then let cool
- 5. Add 1/2 tsp vanilla and pour choc custard into the pie shell
- 6. SECOND OR TOP LAYER OF CUSTARD: add dissolved gelatine to 1C of plain custard that was set aside before -- then add 1T of rum extract and mix well
- 7. In a separate bowl, beat the egg whites until stiff, adding the salt, cream of tartar, and sugar, one teaspoon full at a time until all is incorporated.
- 8. Fold the egg-white mixture into the custard-with-rum mixture and pour it on top of the chocolate layer and place in refrigerator to cool
- 9. After the pie has set up, cover the top with whipped cream and shaved chocolate just before serving.
GRANDMA'S CHOCOLATE RUM PIE
An heirloom Steven's family recipe..
Provided by Marissa Stevens
Categories Dessert
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 486 kcal, Carbohydrate 37 g, Protein 5 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 134 mg, Sodium 55 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
CHOCOLATE RUM CAKE
Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!
Provided by Suzanne Stull
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
- With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
- Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
- To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g
CHOCOLATE RUM PIE
Serve pie with whipped cream and chocolate curls. Recipe can be made ahead. Preparation time includes time allowed for pie to set.
Provided by Sueie
Categories Pie
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368.3, Fat 26.5, SaturatedFat 12.5, Cholesterol 26.4, Sodium 190.1, Carbohydrate 31.4, Fiber 3.5, Sugar 8.6, Protein 6.3
CHOCOLATE-PECAN-RUM PIE
Steps:
- Grease a nine-inch pie pan.
- In a mixing bowl, combine the flour, two teaspoons sugar, the cinnamon and allspice. Cut in the shortening until the mixture resembles coarse meal. Gradually sprinkle in the ice water while lightly kneading the dough by hand until it holds together. Gather into a ball, wrap in waxed paper and refrigerate for one hour.
- Preheat the oven to 375 degrees. Roll out the dough to one-eighth-inch thickness. Line the prepared pan, trimming the extra dough at the top. Spread the pecans and chocolate chips on the bottom.
- In a mixing bowl, combine the melted butter, remaining sugar, eggs, corn syrup, vanilla extract, lemon zest and nutmeg. Pour into the pan.
- Bake for 15 minutes, lower the oven temperature to 350 degrees and bake for 30 minutes, or until the top begins to brown and the center is almost set. Remove, sprinkle with rum and cool. Serve at room temperature with some whipped cream, if desired.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 29 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 91 milligrams, Sugar 71 grams, TransFat 3 grams
More about "chocolate rum striped pie recipes"
RUM-WALNUT CHOCOLATE-CHIP PIE RECIPE - LOS …
From latimes.com
CHOCOLATE PIE WITH CHOCOLATE CRUMB CRUST
From sugarandcharm.com
CHOCOLATE RUM CAKE FROM SCRATCH | BAKERS …
From bakersroyale.com
DECADENT CHOCOLATE RUM CAKE - A CARIBBEAN RECIPE FROM SCRATCH
From oursweetadventures.com
WE MADE THIS STRIPED DELIGHT RECIPE FROM 1985 | TASTE OF HOME
From tasteofhome.com
CHOCOLATE RUM PIE RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
CHOCOLATE-RUM PIE RECIPE | @ATKINS
From atkins.com
MOM-MOM KOLAR'S CHOCOLATE RUM PIE - ALLRECIPES
CHOCOLATE PIE - SUGAR SPUN RUN
From sugarspunrun.com
OUR BEST CHOCOLATE PIE RECIPES | TASTE OF HOME
From tasteofhome.com
CHOCOLATE RUM PIE RECIPE BY EASY.MEALS | IFOOD.TV
From ifood.tv
CHOCOLATE RUM PIE - BIGOVEN.COM
From bigoven.com
CHOCOLATE CHIPS AND PIE CRUST AND RUM RECIPES
From supercook.com
CHOCOLATE PIE RECIPES
From allrecipes.com
CHOCOLATE CREAM PIE RECIPE - MELISSA RUBEL JACOBSON - FOOD
From foodandwine.com
BEST RUM PIE RECIPE - HOW TO MAKE MAIDA HEATTER'S RUM PIE
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love