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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My grandkids love this pie. I leave out the rum in the whipped cream and add a bit of vanilla. Ingredients:
8 tablespoons butter |
9 ounces chocolate cookies (i use famous chocolate wafers) |
1/2 teaspoon salt |
6 tablespoons butter |
3 ounces bittersweet chocolate |
3 eggs |
1 cup sugar |
3 tablespoons light corn syrup |
1 teaspoon vanilla |
1 quart heavy cream |
1/4 cup powdered sugar |
2 tablespoons good dark rum |
Directions:
1. Preheat oven to 350°F
2. Make crust: Combine chocolate cookeis and salt in food processor and grind to crumbs. Melt 8 tbls butter and drizzle it into the food processor, pulsing occasionally until clumpy and combined. Press crumbs into pie pan. Baker 7-10 minutes until firm but not darkened in color.
3. Combine butter and chocolate in saucepan and melt over moderate heirrat until combined, stirring occasionally. (or you can do this in the microwave). Remove from heat and let the mixture cool slightly, about a minute, then beat in the eggs until combined. Beat in the sugar, then the corn syrup, and vanilla. Pour into pie crust and place in the oven. Bake 35-40 minutes until the filling is set and crackled on top. Watch that the pie crust edges don't burn.
4. Let the pie cool completely to room temperature. Meantime, whip the cream to stiff peaks, the beat in the sugar and the rum (or vanilla).
5. Spread whipped cream over pie.
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