Frozen Chocolate Rum Pie Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• In small bowl, combine 1 cup of confectioner's sugar with the butter on the low speed of a mixer until fluffy.
• Blend in the chocolate and vanilla.
• Then, on high speed, beat in the eggs, one at a time, beating thoroughly after each addition.
• Pour into the prepared pie shell and cover with plastic wrap.
• Freeze for at least 6 hours or until firm.
• For easier cutting, remove the pie from the freezer 10 to 15 minutes before serving.
• When ready to serve, remove the plastic wrap.
• Then, in a chilled bowl, beat the whipping cream and 2 tablespoons of confectioner's sugar until stiff.
• Pile decoratively onto the pie, and top with garnish if desired.
• NOTE: I have found my small hand-held mixer works better for this than my stronger tabletop model.
• If you use a tabletop mixer, be careful you don't overmix.
• This pie should be thick, dense and creamy, and overbeating the eggs will give it a more mousse-like texture.
• It's by no means bad that way, but it is much better when the consistency is thick.

Steps:

• In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).

Steps:

• In a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. In a microwave-safe bowl, combine 1/2 cup chocolate chips and 2 tablespoons milk. Microwave, uncovered, on high for 1-2 minutes or until melted. Stir to blend; set aside., In another bowl, beat cream cheese and remaining sugar. Stir in chocolate mixture and remaining milk; beat until smooth. Set aside 1/2 cup whipped topping for garnish. Fold remaining whipped topping into crust. Freeze for 4 hours or until firm. Garnish with the reserved whipped topping and remaining chocolate chips.