Emile Henry Recipes

Caribbean Island Coconut Chocolate Rum Pie  recipe

Temperature: 425° F

Ingredients

  • 1/4 cup sugar
  • dash salt
  • 1-2 tablespoons water
  • 3 eggs
  • 1 (1 cup) 6-oz package semi-sweet chocolate chips
  • 1/3 cup coconut flavored rum
  • 1/8 teaspoon coconut flavoring
  • 1 carton cool whip (or 1 can Redi Whip)

Instructions

1 already baked & cooled pie crust
FILLING
1. Take the sugar, dash of salt, chips and water and melt these ingredients over medium heat in a sauce pan.
2. Separate the yolks from whites of eggs. Mix the 3 egg yolks with the melted chocolate mixture.
3. Add the rum to the chocolate and egg mixture.
4. Beat the egg whites till they are fluffy and will peak.
5. Add beaten egg whites to chocolate mixture and mix together.
6. Pour in already baked and cooled pie shell and refrigerate 1 to 4 hours or till solid.
7. Cover pie with Cool Whip or Redi Whip. Makes 1 small pie or doubled makes one large thicker pie.
8. Top whipped cream with grated chocolate and toasted slivered almonds.

Submitted By: E. Hayes - Worthington, OH
Caribbean Island Coconut Chocolate Rum Pie