Ingredients
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4 eggs
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
4 tablespoons rum (3 for filling 1 for whipped cream)
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups pecan halves
1 cup semisweet chocolate morsel
Preparation
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Preheat oven to 350 degrees.
Lightly beat together eggs, corn syrup, sugar, butter, 3 Tbs. rum, vanilla and salt. Do not over beat. Stir in pecan halves and half of the chocolate morsels (1/2 cup).
Pour into unbaked pie shell. Cover edges w/foil. Bake 25min. Remove foil.
Bake 20-25 minutes more (till knife comes out clean). Cool, then chill.
For chocolate rum mousse melt remaining 1/2 cup chocolate morsels over hot (not boiling) water stir until smooth.
Whip 1 cup heavy cream and 1 Tbs. rum until soft peaks form.
Gently fold in melted morsels. I add a spoonful at a time of the whipped cream into the chocolate (since the chocolate is never the right consistency for me) then fold it all together.
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