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Categories:
butter chocolate cookies salt butter bittersweet chocolate eggs sugar light corn syrup vanilla heavy cream powdered sugar rum
Viewed: 51 - Published at: 3 years agoIngredients
- 8 tablespoons butter
- 9 ounces chocolate cookies (I use Famous chocolate Wafers)
- 12 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
- 14 cup powdered sugar
- 2 tablespoons good dark rum
Method
- Preheat oven to 350F
- 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.
- 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.
- 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).
- Spread whipped cream over pie.
