Frozen Chocolate - Rum Pie - cooking recipe

Ingredients

Crust
2 cups finely chopped pecans
1/3 cup butter, softened
1 1/2 tablespoons dark rum
1/4 cup firmly packed dark brown sugar
Filling
6 ounces chocolate, chopped
1 1/2 teaspoons instant coffee (I use instant espresso)
1 teaspoon vanilla
4 large eggs
1 1/2 tablespoons dark rum
2 cups well-chilled heavy cream
Topping
1 cup heavy cream
1 teaspoon icing sugar

Preparation

Make crust: Combine well the pecans, butter, rum and brown sugar and press into bottom and up sides of 10 inch glass pie plate.
Freeze, covered.
Make filling: In top of double-boiler set over barely simmering water, melt chocolate.
Let cool for 30 minutes, or until completely cool and stir in coffee powder.
Beat together vanilla, eggs and rum; beat in chocolate mixture.
In another bowl, beat cream until it holds soft peaks.
Fold into chocolate mixture and pour into shell.
Freeze, covered, overnight.
Whip cream and icing sugar and mound on pie.
Let pie stand 15-20 minutes and slice.
Let slices stand 5-10 minutes more before serving.