Mocha Chiffon Pie with Rum

This pie is quite tasty but takes a bit of work to come together. It might be best to make it a day before and allow it to refrigerate overnight to become more set. So plan to make this pie ahead and resist the temptation to dig into the pie before it is set. This pie should be kept refrigerated. If you need to have it out of the refrigerator for a little bit, try to freeze it for a few minutes to help it stay cooler longer.

The chocolate blended with coffee and rum creates a complex flavor for this pie that is more than just chocolate alone. I used the crumb crust option because it was easier not to turn on the oven on a hot day. Either type of crust would be delicious. This pie is a great option when you need something to make ahead.

Mocha Chiffon Pie with Rum 

• Baked pie shell or crumb crust
• 1 envelope (1 tablespoon) unflavored gelatin
• 1/4 cup cold water
• 3 ounces unsweetened chocolate
• 1 3/4 cup milk
• 3 eggs, separated
• 3/4 cup sugar
• 1 Tbsp. instant coffee
• 1 tsp. vanilla
• 2 Tbsps. rum or brandy
• 1/4 tsp. salt
• optional: whipped cream and shaved chocolate

Have the crust ready. Soften the gelatin in the cold water. Melt chocolate in the milk and blend well. Beat egg yolks with sugar and slowly add to hot milk and chocolate, mixing well. Cook gently, stirring constantly until the custard will coat a spoon. Add instant coffee, vanilla, rum, salt, and gelatin. Cool until mixture begins to congeal. Beat mixture and fold in the stiffly beaten egg whites. Turn into prepared pie shell and chill until set. Garnish with whipped cream and shaved chocolate before serving. Enjoy!