I’ve introduced you to Keith’s parents before, but I’ve never told you about his grandmother, Maxine. I first met her the year that Keith and I started dating, more than twenty-five years ago. When I think of her, I still see the way she always greeted me: her face would light up in a big smile and she’d say, “hiii…,” the word stretched out in her sweet southern drawl.
She and her husband raised two sons, Edwin and Bob, in Memphis, Tennessee. Both sons settled in the west, one in Oregon, the other in California. As a young woman Maxine worked as a teacher’s aid, but after the untimely death of her husband, she decided to become a teacher herself.
Until her late eighties, she lived alone in her Memphis home where she was active in her church and sewing club, travelled internationally and drove a VW Bug that would act up occasionally. But not to worry, her neighbor had shown her how to pry just the right place open with a spoon to make it roar to life.
Each year during the winter holiday season, she would fly to the west for a month. (Once, she so charmed the man sitting next to her on the plane that he sent a Virginia ham to meet her at her destination.) On these visits, she divided her time between her son’s homes, an event that her four grandchildren especially looked forward to. She would fill her days making sugar cookies, rolls and pies - always happy to spare a bite of dough or make a batch of cinnamon sugar crisps from pie crust scraps. And in the evening, you might find her knitting hats for the homeless people of Memphis.
There are at least two of Grandma’s recipes that are essential at every Stevens family holiday meal: Grandma’s Rolls and Chocolate Rum Pie.
If you’ve ever had chocolate and rum together, you know they’re a heavenly match. But think of adding lightly sweetened whipped cream and a delicate, flaky Lard Pie Crust (or Gingersnap Crust that I also make for Pumpkin Chiffon Pie) and you’ll know why this recipe is a Stevens family heirloom. An heirloom that I’ve been given permission to share.
What about Grandma’s rolls? I haven’t worked up the courage to ask about sharing that recipe yet. Maybe next year.
More of My Favorite Southern Recipes
- Skillet Cornbread
- Homemade Biscuits
- Sweet Potato Bread
- Fried Green Tomatoes
- Shrimp Creole
- Slow Cooker Jambalaya
Grandma's Chocolate Rum Pie
Ingredients
- 1 10-inch pre-baked pie crust See recipe notes for suggestions.
Pie Filling
- ¾ cup plus 2 Tablespoons granulated sugar divided
- pinch salt
- 1 envelope gelatin
- 1 cup whole milk
- 2 egg yolks beaten
- 1 cup semi-sweet chocolate chips
- ⅓ cup rum
- 2 egg whites
- 1 cup whipping cream
- 1 teaspoon vanilla extract
Pie Topping
- 1 cup whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Pre-bake a 10-inch pie crust (see links in Recipe Notes) and allow it to cool completely before filling.
- To make the pie filling, combine ½ cup sugar, gelatin and salt in a medium saucepan. Stir in milk and egg yolks. Place over medium-low heat; cook and stir until slightly thickened. Remove from heat, add chocolate chips and stir until melted. Add rum and stir. Chill until partially set. (I often use an ice bath, stirring occasionally, to speed this process).
- Once chocolate mixture has cooled, beat egg whites with a standing or handheld mixer until soft peaks form. Gradually add ¼ cup sugar; continue beating until stiff peaks form. Fold chocolate mixture into egg whites,
- In a separate bowl, beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined.
- Add ½ of chocolate mixture to prepared pie crust; top with ½ of whipped cream. Repeat so that you have 4 layers. Using a rubber spatula, carefully swirl the layers into a marble pattern. Cover and chill until firm - several hours or overnight.
- To serve: Beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined. Cut pie into 8 slices and serve each with a generous dollop of whipped cream.
I have made this pie every Christmas for 50 years. My recipe came from the 12 volume set of Woman's Day Encyclopedia of Cooking from the early 70s and is nearly identical. The one change I made was to increase the unflavored gelatin from one pkt. to 1.5 pkts. as the pie sometimes didn't set firmly. This does not affect the taste. Aside from being delicious. it is beautiful and a show stopper!
aww...I love this, Georgia! Nice to hear that this beauty is a tradition in your family too.
Hi,
Would rum /alcohol content be strong in this recipe?I am considering to make this for work, but don't want to get in trouble for too much rum!
Hi Mindy! If the pie is divided into 8 slices, it's equivalent to about 1/3 of an ounce of rum per slice. It's not a lot of alcohol per person, but the rum is a pronounced flavor. Hope that's helpful!
Hi long shot, but in case you are checking, this is v similat to my grandmas recipe. Im wondering if i doubled the filling- ( i have two pie crusts) if it would work. 1 packet of gelatin still or two? Any help appreciated! Jennie
Hi Jennie - I'm afraid my response is after you've made your pies - sorry about that. I'd use a full two packets of gelatin in doubling the recipe.
What a fabulous recipe, and great blog post. I enjoyed reading every moment of it, thank you for sharing!
Such a sweet note. Thank you, Tessa!
What a wonderful family recipe :). Love the photos of Keith's grandmother
Thanks, Sabrina. 🙂 She was such a sweet lady...
I loved reading this post! Grandma Stevens sounds like an incredible lady! Also this recipe seems like the perfect holiday dessert! Thank you for sharing sweet friend <3
Thank you, Beeta. She really was...xo
Oh my gawsh, this is SUCH a great post, Marissa! Keith's grandmother sounds like an absolutely wonderful woman and she is seriously SO cute! Thank you so much for sharing her chocolate rum pie with us!! Family recipes are the best and this one looks just amazing! I mean, chocolate AND rum in a pie?! I totally need that in my life!! Cheers, friend!
aww, thank you Cheyanne! 🙂
Thank you so much for sharing this heirloom! Recipes like this are one of my favorite things about the holidays. Maxine sounds like a truly incredible lady and this pie looks out of this world!
I agree, Faith. I love hearing about family recipes - they always come with a story. 🙂 xo
Family recipes are always the best! Thank you so much for sharing this wonderful post with us! And this pie!!! Oh my, my! Chocolate and rum?! Now that sounds like one stellar combo to me!
Thank you, sweet Kathleen! 🙂
I truly love family stories, and when they are about food that is the best! You did not mention type of rum (light or dark). Zaya would be choice – it a wonderful aged rhum from Trinidad, with a great finish and I think it would be a great match.
Zaya may also be a wonderful digestive after some of Maxine’s pie to bring the evening to a close. Hope to give it a try over the holidays.
BTW – another strange crossing… my father’s family was from Memphis
Tom, I can always count on you to come through with some sage advice. 🙂 We've used both dark and light rum to delicious results, but I'll keep an eye out for this Zaya you speak of. I can say that one family member (who shall not be named) once tried doubling the rum to less-than-delicious results. 🙂
We really must get together this year...again and again we discover our kindred spirits!! (pun intended!)
What a gorgeous old-fashioned pie. I love recipes like this.
Thank you!! 🙂
I love reading about Grandma Maxine and then getting a recipe of her chocolate rum pie was the sweetest ending Marissa! :DS
Aww, I love that you said Grandma Maxine. You're the best, Lorraine. xo
What a wonderful post! I loved it and feel like I know her, what a cool lady. As for this beauty you shared of hers, thank you. I'm Pinning to give it a go sans the rum of course. Haven't been feeling too well as of late and this got my stomach growling. 🙂 Enjoy the snow and weekend Marissa!
I'm so sorry that you haven't been feeling well, Kevin! I wish I could make you some chicken soup!! I bet this would be good with cold, strong coffee or espresso in place of the rum. Feel better my friend! 🙂
This looks delicious and we will try making it. Thanks for the recipe. Work on the family for the homemade roll recipe! I absolutely love bread!!
Forgot to mention how much I love the story and pictures. Cherished memories for sure!
haha, okay, I'll work on them. 🙂 Thanks for such a nice comment, Sally. 🙂
Hi Marissa! What a lovely post! Family recipes that are passed down are the best and this pie is a perfect example of that! This would not last long here as Gary has a BIG weakness for pies, all pies! If I am lucky I get a piece before they disappear! I compiled my first recipe collection at the kids' request so they would have the recipes I'd cooked for them and all their friends through the years. Two years ago my son's girlfriend asked if I would give her a copy for Christmas and I was honored to do so!
From the recipes you've shared with me, Dorothy, I would bet anything that your recipe collection is also an heirloom! You have such a wonderful sense of food and what it's really all about...xoxo
Stunning dessert Marissa! I used to make a chocolate rum mousse, and the flavor combo is outstanding! Thanks for the recipe.
I bet your mousse is incredible, Paula!! I'd love to try it...Have a wonderful weekend, my friend.
Great read today as I sit at the table of one said Stevens Grandchild. Thank you for sharing -- the story and the recipe!
Thank you, Kimberly! What perfect timing...I was disappointed that Beth's face didn't show up in the blowing out the candles shot, but it was such a sweet moment that I couldn't resist sharing it.