Ingredients
- Graham Cracker Crust (either store-bought or see crust recipe in Sour Cream Cheesecake)
- 3 Tbsp white rum (or 1/2 Tbsp rum extract)
- 1 Tbsp water
- 1 envelope plain unflavored gelatin
- 2 C milk
- 4 egg yolks
- 2/3 C sugar
- 1 Tbsp cornstarch
- 6 oz semisweet chocolate morsels
- 2 C heavy cream
- 3 Tbsp XXX sugar
Preparation
Step 1
In small bowl combine rum, water and gelatin. Stir and set aside until gelatin has softened, ~5 minutes.
In saucepan combine milk, egg yolks, sugar and cornstarch and stir or whisk until thoroughly combined. Heat over medium-high heat until mixture comes to a boil and thickens, whisking constantly. Remove from heat and add gelatin mixture. Stir until smooth, then transfer 1 C of hot mixture to clean mixing bowl and add chocolate morsels. Stir until chocolate is melted and mixture is smooth. Transfer the chocolate mixture to the cooled crust and refrigerate, lightly covered, for 30 minutes. (allow remaining warm custard mixture to continue cooling on the counter in the interim)
After 30 minutes, add heavy cream and XXX sugar to medium mixing bowl and beat until stiff peaks form. Remove 1 C of whipped cream and add to custard mixture. Fold to combine, then spread gently on top of first layer in pie crust. Top with remaining whipped cream and refrigerate until thoroughly chilled and set, at least 4 hours and up to overnight.
Garnish with chocolate curls. Serve cold.
Frances Dyess