Mom-Mom Kolar's Chocolate Rum Pie
This decadent Chocolate Rum Pie combines rich chocolate filling with a hint of rum, all nestled in a buttery crust. It’s a perfect dessert for special occasions or a comforting treat at home.
Equipment
- 1 9-inch pie pan
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 saucepan
- 1 measuring cups
- 1 measuring spoons
- 1 plastic wrap for chilling
- 1 oven mitts
Ingredients
- 1 pre-made pie crust pre-made pie crust
- 1 cup semi-sweet chocolate chips
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup dark rum Adjust according to taste preference.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- whipped cream Optional for garnish.
- chocolate shavings Optional for garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie pan and blind bake it for about 10 minutes, until lightly golden. Remove from the oven and let cool.
- In a saucepan over low heat, melt the semi-sweet chocolate chips, stirring frequently until smooth. Remove from heat and allow it to cool slightly.
- In a mixing bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
- Add the melted chocolate, heavy cream, dark rum, vanilla extract, and salt to the egg mixture. Stir until everything is incorporated and smooth.
- Pour the chocolate filling into the cooled pie crust.
- Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set but slightly jiggly in the center.
- Remove the pie from the oven and allow it to cool at room temperature for 15 minutes. Then refrigerate for at least 2 hours or until chilled and firm.
- Serve cold or at room temperature, garnished with whipped cream and chocolate shavings if desired.
Notes
The pie can be made a day in advance for easier dessert preparation.
Feel free to adjust the amount of rum according to your taste preference, but remember that too much might affect the consistency of the filling.