Posted by: jan law 06-27-99 1:09 AM
Chocolate Rum Pie
8 oz. plain sweet cookies
1 tbsp cocoa
1/2 cup (1 stick) butter
3 oz dark chocolate
3 eggs, separated
1/3 cup sugar
2 tsps gelatin
1/4 cup water
1 cup milk
1 tbsp rum
300ml carton cream
Finely crush cookies, put into bowl. Melt butter, add to crumbs with sifted cocoa, mix to combine. Press mixture over base and sides of greased 8 in. springform pan. Refrigerate while preparing filling.
Melt chocolate on top of double boiler over hot water.
Add lightly beaten egg yolks to chocolate with sugar, beat over hot water until creamy.
Sprinkle gelatin over water; when softened, add to chocolate mixture with milk and rum; stir over low heat until mixture is smooth and gelatin has dissolved. Refrigerate until mixture is just beginning to set.
Beat egg whites until soft peaks form, fold gently into mixture;
In a separate bowl, beat cream until soft peaks form, fold into mixture. Spoon filling into crumb crust.
Cool, freeze until frozen. Remove from freezer, wrap, seal and refreeze.
Remove from freezer, unwrap, allow to thaw at room temperature for three hours. Decorate as desired.
Recommended maximum freezing time, two weeks.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line