Marble Top Chocolate Rum Pie Food

BLACK BOTTOM CHOCOLATE/RUM CUSTARD PIE 1952

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

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.

MARBLE TOP CHOCOLATE RUM PIE

Steps:

• In heavy saucepan, combine the 1/2 cup sugar, the gelatin and salt. Stir in milk and egg uolks. Cook and stir over low heat till slightly thickened. Remove from heat; add chocolate pieces; stir till melted. Add rum. Stir till partially set. Beat egg whites until soft peaks form. Gradually add the 1/4 cup sugar beating till stiff peaks form. Fold into chocolate mixture. Wip cream with vanilla. Layer whipped cream and chocolate mixture in pastry shell, ending with whipped cream. Swirl the top to marble. Chill till firm.

RUM PIE

Steps:

• Sprinkle gelatin on cold water. Place over hot water and stir until dissolved.
• Blend Eagle Brand and rum in medium sized bowl.
• Gradually add gelatin and stir.
• Chill a short time until mixture starts to thicken.
• Whip cream and gently fold into milk mixture.
• Turn into prepared pie shell and chill in fridge until firm (about 2-3 hours).
• Sprinkle optional chocolate and/or coconut on top and enjoy!
• Cook time includes chilling time.

CHOCOLATE RUM PIE

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.

MARBLED CHOCOLATE BARS

Steps:

• Prepare cake batter according to package directions. Pour into a greased 15x10x1-in. baking pan. In a small bowl, beat cream cheese and sugar until smooth. Stir in 1/4 cup chocolate chips. , Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.