The wording for the recipe may be a little different than you’re used to hearing from me but I left it that way as I love how it’s different. When she is referring to the biscuits I am taking this to mean a graham cracker crust or of course you could use vanilla wafers for something a little different. Since the directions are more simple you can really try out different variations.
Another easy addition I can see right off the bat would be to sprinkle chopped pecans or almonds on top. Fresh berries would also be a great addition and break up the rich chocolate flavor a bit if necessary. If you are a mint fan, how about some fresh whipped cream with some sprigs of mint in it?
Now the recipe calls for the use of rum. If you do not want to use real alcohol you could always use a rum extract and use considerably less. Again, I would totally experiment with the different alcohol flavors you can find now a days 🙂
Gen has warned me that this pie is like a rich chocolate fudge in a crust. Take small slices as it really is that rich. Sounds like a chocoholic’s dream. lol Thanks Gen!
- Graham cracker crust
- 1oz butter
- 11oz high quality dark chocolate
- 5.5oz condensed milk
- 1 tsp gelatin
- 1 Tbsp hot water
- 2 Tbsp rum
- Make a biscuit crumb crust in your usual way. I find using oat meal biscuits makes crushing much easier. Line a pie tin or spring form tin with the crumb crust and freeze it while you prepare the rich chocolate filling.
- In a saucepan on moderate heat, melt together butter, chocolate, and condensed milk.
- Take it off the heat as soon as it’s melted. Don’t boil it.
- Stir the mixture till it is all thick and gooey.
- Add 1 teaspoon of gelatin, dissolved in just a little hot water.
- Mix it in.
- Add some rum – 2 tablespoons is about right, but if you feel wild, just a touch more. But not too much otherwise your chocolate filling will go soggy. If you have children enjoying this pie, I’ve found the taste of rum is just too strong and they quite dislike it.
- Pour it into the crumb crust and refrigerate for at least 2 hours.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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