oft and golden.
Add rum remove from heat and cool
graham cracker crumbs, pecans and chocolate.
Roll dough and cut
ouble boiler, combine the chocolate, butter, coffee, and rum. Set over (not
Combine well the pecans, butter, rum and brown sugar and press
followed by vanilla extract and rum, if using. Scrape down sides
Beat egg and sugar in small bowl until thick and creamy, stir in blended cornflour and milk.
Pour mixture into pan, stir over heat until mixture boils and thickens.
Remove from heat, add chocolate, stir until chocolate is melted.
Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir until dissolved.
Add to chocolate mixture, mix well, cool to room temperature, stir in rum.
Beat cream until soft peaks form, fold into chocolate mixture.
Pour into pastry shell, refrigerate several hours until firm.
Sprinkle gelatin on cold water. Place over hot water and stir until dissolved.
Blend Eagle Brand and rum in medium sized bowl.
Gradually add gelatin and stir.
Chill a short time until mixture starts to thicken.
Whip cream and gently fold into milk mixture.
Turn into prepared pie shell and chill in fridge until firm (about 2-3 hours).
Sprinkle optional chocolate and/or coconut on top and enjoy!
Cook time includes chilling time.
s completely dissolved. Stir in rum extract. Chill eggnog mixture in
Sprinkle toasted pecans on pie crust.
Heat caramels and
rownie mix, melted butter, dark rum, eggs, and nutmeg with a
br>Combine coffee and chopped chocolate in a large glass bowl
br>Place Regular 9\" pie shell on a cookie sheet
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
arrow bowl, blend together yolks, rum flavoring and coffee granules.
ith a wooden spoon. Add chocolate/butter mixture. Spread mixture into
ranulated sugar in 9-inch pie plate. Stir in butter until
udding mix; mix well. Add chocolate. Over medium heat, cook and
In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
Gently stir in whipped topping. Spread onto bottom of crust.
Pour 2 cup milk into clean large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
Pour over cream cheese layer.
Refrigerate 4 hours or until set.
Just before serving, top with chocolate curls.
Store any leftover pie in refrigerator.
Either purchase a prepared chocolate wafer pie crust, or make one: Crush
nto pie shell.
Sprinkle with 2/3 of chopped wite chocolate