Frozen Chocolate Rum Pie Recipe
Description
Indulge in a completely decadent treat that combines rich chocolate with a hint of rum, perfect for satisfying your sweet tooth. This sinfully delicious pie requires an overnight freeze, so patience is key—but the ultimate reward will be worth the wait!
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | Pecans, finely chopped |
| 1/3 cup | Unsalted butter, melted |
| 1 1/2 tbsp | Dark rum |
| 1/4 cup | Dark brown sugar |
| 6 oz | Dark chocolate, chopped |
| 1 1/2 tsp | Instant coffee powder |
| 1 tsp | Vanilla extract |
| 4 | Eggs |
| 1 1/2 cups | Heavy cream |
| 2 tbsp | Icing sugar |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 1001.9 |
| Total Fat | 98.5 g |
| Saturated Fat | 46.3 g |
| Cholesterol | 331.1 mg |
| Sodium | 175.2 mg |
| Total Carbohydrates | 27.6 g |
| Dietary Fiber | 8.2 g |
| Sugars | 12.3 g |
| Protein | 13.8 g |
Instructions
-
Make the Crust: In a medium bowl, combine the finely chopped pecans, melted butter, dark rum, and dark brown sugar until well mixed. Press the mixture firmly into the bottom and up the sides of a 10-inch glass pie plate, creating an even crust.
-
-
Freeze the Crust: Cover the crust with plastic wrap and freeze for about 30 minutes, allowing it to firm up.
-
Prepare the Filling: In the top of a double boiler set over barely simmering water, melt the chopped dark chocolate, stirring occasionally until smooth. Once melted, remove from heat and let cool for about 30 minutes or until completely cool. Stir in the instant coffee powder until fully combined.
-
Mix the Chocolate Mixture: In a separate bowl, beat together the vanilla extract, eggs, and remaining dark rum. Gradually fold in the cooled chocolate mixture until fully incorporated.
-
Whip the Cream: In another bowl, beat the heavy cream until it holds soft peaks. Gently fold the whipped cream into the chocolate mixture, taking care not to deflate the cream.
-
Combine and Freeze: Pour the chocolate filling into the prepared pecan crust, smoothing the top. Cover the pie and freeze overnight to allow it to set properly.
-
Serve: When ready to serve, whip the remaining heavy cream with the icing sugar until soft peaks form. Mound the whipped cream on top of the pie, adding a decorative touch.
-
Let it Rest: Allow the pie to stand at room temperature for 15-20 minutes before slicing. For optimal enjoyment, let each slice rest for an additional 5-10 minutes before serving to enhance the flavors.
Indulge in this rich, frozen dessert at your next brunch or special occasion, and savor every bite!
