Frozen Chocolate - Rum Pie

Name: Frozen Chocolate - Rum Pie
Ingredients: Crust; 2 cups finely chopped pecans; 1/3 cup butter, softened; 1 1/2 tablespoons dark rum; 1/4 cup firmly packed dark brown sugar; Filling; 6 ounces chocolate, chopped; 1 1/2 teaspoons instant coffee (I use instant espresso); 1 teaspoon vanilla; 4 large eggs; 1 1/2 tablespoons dark rum; 2 cups well-chilled heavy cream; Topping; 1 cup heavy cream; 1 teaspoon icing sugar

15 ingredients

11 steps

Ingredients

Crust
2 cups finely chopped pecans
1/3 cup butter, softened
1 1/2 tablespoons dark rum
1/4 cup firmly packed dark brown sugar
Filling
6 ounces chocolate, chopped
1 1/2 teaspoons instant coffee (I use instant espresso)
1 teaspoon vanilla
4 large eggs
1 1/2 tablespoons dark rum
2 cups well-chilled heavy cream
Topping
1 cup heavy cream
1 teaspoon icing sugar

Directions

1

Make crust: Combine well the pecans, butter, rum and brown sugar and press into bottom and up sides of 10 inch glass pie plate.
2

Freeze, covered.
3

Make filling: In top of double-boiler set over barely simmering water, melt chocolate.
4

Let cool for 30 minutes, or until completely cool and stir in coffee powder.
5

Beat together vanilla, eggs and rum; beat in chocolate mixture.
6

In another bowl, beat cream until it holds soft peaks.
7

Fold into chocolate mixture and pour into shell.
8

Freeze, covered, overnight.
9

Whip cream and icing sugar and mound on pie.
10

Let pie stand 15-20 minutes and slice.
11

Let slices stand 5-10 minutes more before serving.