Rum Pie with Chocolate (1980)

• 1-1/2 to 2 cups, thin chocolate wafers, crushed
• 6 egg yolks
• 1 cup sugar
• 1 cup dark rum
• 1/3 cup butter, melted
• 1 tbspn gelatin
• 1/2 cup cold water
• 1 pint heavy cream, whipped
• 1/4 tspn cinnamon
• 1/2 bitter chocolate, shaved

Preheat oven to 350 degrees.  To crushed chocolate wafers, add melted butter and cinnamon.  Press mixture on a 9-inch springform pan. Bake crust 8 minutes in 350-degree oven.  

Beat egg yolks until light.  Add sugar and set aside.  Pour gelatin into water and place over low flame until mixture begins to boil.  Add to egg yolk/sugar mixture, beating vigorously.

Whip cream and fold into egg yolk/gelatin mixture.  Add the rum.  Sprinkle pie with shaved chocolate, and refrigerate until ready to serve.  Serves 12.

(Origin - "A Heritage of Good Tastes - Historic Alexandria, Virginia" by the Junior Auxiliary of the Alexandria Hospital, 1980.  Recipe was by Mrs. William Mahood.)

More Rum Desserts

Banana Foster Flambe (1980)

Rum Dessert Mold with Raspberries (1965)

Superb Chocolate Rum Balls with Pecans (1951)