Shelly's Recipe

CHOCOLATE RUM PIE

Category: Pies - Cream and Custard

3/4 cup sugar (divided)
Pinch salt
1 cup milk (divided)
1 envelope unflavored gelatin
2 eggs, separated
6 oz (1 cup) semisweet chocolate pieces
1/3 cup light-brown rum
1 cup whipping cream
1 tsp vanilla extract
1 baked, 9-inch graham cracker crust pie shell
Pecan halves or pieces (optional)

In a saucepan, combine 1/2 cup of the sugar, salt and all but 2 tbsp of the milk. In a small bowl, mix the remaining 2 tbsp of milk with the unflavored gelatin. In another small bowl, beat the egg yolks.

Heat the milk mixture, stirring occasionally, until the sugar dissolves. Slowly pour the hot milk into the bowl with the egg yolks, stirring continually. Return to the saucepan over low heat, stirring, until slightly thickened.

Remove the milk mixture from heat. Immediately stir in the gelatin, then the chocolate pieces.

When the chocolate has melted, stir in the rum. Transfer the mixture to a metal bowl and refrigerate, stirring occasionally until it begins to set.

Beat the egg whites until soft peaks form; beat in the remaining 1/4 cup of sugar. Fold into the chocolate mixture.

Whip the cream with the vanilla.

Fill the pie shell with alternating layers of of the chocolate mixture and the whipped cream, starting with the chocolate mixture. Garnish with pecans and additional whipped cream if desired; chill until set.