The Weekend Kitchen

Some hits, some misses… my kitchen, over the weekends

Choco Rum Pie

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I am a creature of comfort. Get a new dress, like it, you can see me in that almost every other week. It is the same with recipes. Someone tells me a dish is good, it is repeat performance. Tried tarts last week and the crust came out better than my modest expectations. So here it comes again, in another form 🙂

Pie Crust:

Flour – 1 1/3 cup
Butter – 6 tbsp (around 85 g)
Castor sugar – 1/4 cup
2 egg yolks

Freeze butter and cut into small cubes
Mix flour and sugar
Add butter cubes to the flour & sugar mix. Rub with fingers till all the butter cubes are crumbled and coated with flour. The flour will now be slightly moist and cool and will resemble bread crumbs. Make sure no part of the flour mix is dry
Stir in the egg yolks and make a smooth dough
Wrap in cling film and chill for 30 minutes
Flour a flat surface
Knead the chilled flour gently so that it turns soft
Roll it out on the flat surface. Gently lift and place it in the pie pan.
Press it to the bottom and sides of the pan gently. Prick the bottom with a fork
Press a piece of greased foil tightly on to the shell.
Bake at 200C for 20-25 minutes till it turns slightly brown.
Remove the foil and bake for another 7-10 minutes. Take care not to brown too much

Filling 1

Sugar – 1/2 cup
Milk – 1 cup + 3 tbsp
Gelatin – 1 1/2 tbsp
2 eggs, separated
White chocolate pieces – 50 g
Rum – 1/3 cup ( avoid this and you get Choco pie instead of Choco Rum pie 🙂 )

Lightly beat the egg yolks
Sprinkle gelatin over 3 tbsp milk and keep aside
Boil 1 cup milk with sugar. Remove from fire and add to egg yolks, stirring all the time. Return back to the stove, keep stirring on low flame till the mixture thickens. Remove from fire
Add gelatin mix and the chocolate pieces immediately and stir till chocolate melts completely.
Add rum and mix well
Meanwhile, beat egg whites till stiff
Gently fold into the chocolate rum mix
Refrigerate till almost set. Stir in between so that no lumps are formed

Filling 2:

Whipped cream – 1 cup
Chocolate pieces (brown) – 50 g
Icing Sugar – 2 tbsp

Heat the cream. Remove from fire just before boiling
Add chocolate pieces. Mix well till all chocolate melts. Cool
Beat well till stiff adding sugar in two batches.

Spoon the first filling into the pie crust to form a layer. If the filling is watery, chill the filling in the crust till almost set. Now spoon in the second filling over it. Repeat layers and chill the pie for at least 6 hours, preferably overnight.


Author: wanderlustathome

Dabbling in numbers for a living while dreaming of words all the while.

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