Rum Chocolate Pie

This pie is a terrific summer dessert. First, it is served chilled. Second, depending on the crust you use, there is no need to use the oven. Third, the pie contains rum, which also seems to be a summertime drink. And, finally, it is outrageously delicious. So give this pie a try, you won't regret it.

When I made this pie, I used a graham cracker crust instead of a baked pastry crust because I did not want to turn on the oven. I think it could also be good with a chocolate cookie crust. There are three layers in the pie. The first layer is a custard layer. Although it takes some effort to make the custard layer, it is worth it. The second layer is a basic whipped cream layer. And the top layer is a chocolate whipped cream layer. Each layer is delicious, but it is the blend of all three layers that make this pie great.

Rum Chocolate Pie 

• 1 cup milk
• 1/8 tsp. nutmeg
• 2 eggs, separated
• 1/3 cup plus 1 Tbsp. sugar
• 1/8 tsp. salt
• 2 tsp. unflavored gelatine, softened in 2 Tbsp. water
• 4 Tbsp. rum
• 1 9" pie crust, baked and cooled
• 1/2 pound milk chocolate
• 3 Tbsp. water
• 1 1/2 cup heavy cream, whipped
• 1/2 tsp. vanilla

Heat milk and nutmeg on low. Beat the egg yolks, 1/3 cup sugar and salt until light. Pour the hot milk over the egg yolks, stirring well. Return to stovetop, heat on low and stir until thick. Remove from heat and stir in gelatin. Place the pan on ice and cool the mixture. Add 3 tablespoons of room. When mixture thickens, fold in the beaten egg whites. Pour into the pie shell.

Place the chocolate and water on low heat. Stir until the chocolate melts. Cool slightly. Add half the whipped cream and the remaining rum. To the remaining whipped cream add the vanilla and tablespoon of sugar. Spread the whipped cream over the pie. Cover the cream layer with the chocolate mixture. Chill for several hours. Enjoy!