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Chocolate-Rum Marble Pie

Ingredients

  • 3/4 C. hot milk
  • 1 envelope (1 tablespoon) unflavored gelatin
  • 1/4 C. cold milk
  • 1 C. sugar
  • 1/8 t. salt
  • 1/4. rum
  • 2 eggs, separated
  • 2 C. semisweet chocolate pieces, 12 oz.
  • 1 C. whipping cream
  • 1 t. vanilla
  • 1 10 inch baked pie shell
  1. Put hot milk and gelatin in blender; cover, and run on speed 1 (Low) for 1 minute, or until dissolved.
  2. Add cold milk, 1/4 C. sugar, salt, rum, egg yolks, and chocolate pieces; cover, and run on speed 7 (high) until chocolate is liquefied. Beat egg whites in a small bowl with an electric mixer, till foamy; gradually add 1/2 C. sugar and beat until stiff peaks form. Fold egg whites into chocolate mixture.
  3. Wash and dry blender container; blender whip cream, (beat on low till cream holds shape of blades, do not overwhip). Mix with remaining 1/4 C. sugar and vanilla.
  4. Spoon the chocolate mixture and whipped cream mixture alternately into pie shell.
  5. Swirl with a spoon.
  6. Chill until firm.

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