Chocolate-Topped Rum Pie Recipe


Main Ingredient


 Unflavored gelatin1 Tablespoon (1 envelope)
 Cold water1⁄4 Cup (4 tbs)
 Eggs4 , separated
 Sugar1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Hot water1⁄2 Cup (8 tbs)
 Rum1⁄3 Cup (5.33 tbs)
 9 inch pastry shell1 Cup (16 tbs), baked and cooled
 Butter6 Tablespoon
 Powdered sugar6 Tablespoon
 Unsweetened chocolate1 1⁄2 Ounce, melted
 Egg yolk1

Nutrition Facts

Serving size: Complete recipe

Calories 3722 Calories from Fat 1720

% Daily Value*

Total Fat 197 g302.3%

Saturated Fat 106.3 g531.7%

Trans Fat 0 g

Cholesterol 1224.5 mg

Sodium 2282.4 mg95.1%

Total Carbohydrates 402 g133.8%

Dietary Fiber 7.1 g28.2%

Sugars 298.6 g

Protein 56 g112.6%

Vitamin A 68.8% Vitamin C

Calcium 20.6% Iron 65.4%

*Based on a 2000 Calorie diet


Soften gelatin in the cold water.
In the top of a double boiler, beat the 4 egg yolks slightly and stir in 1/2 cup of the sugar and the salt; gradually stir in the 1/2 cup hot water.
Cook over hot water, stirring constantly, until the mixture thickens.
Remove from heat and mix in softened gelatin, stirring until gelatin is dissolved.
Cool slightly, pour in rum, and beat well.
Refrigerate until the custard starts to congeal.
Beat egg whites until stiff and gradually beat in the remaining 1/2 cup sugar.
Fold into chilled rum custard.
Spoon into pastry shell; chill until firm.
Cream together the butter and powdered sugar until light and fluffy.
Stir in melted chocolate.
Add the 1 egg yolk and beat well.
Spread on pie.
Chill again.