110-inchpre-baked pie crustSee recipe notes for suggestions.
¾cupplus 2 Tablespoons granulated sugardivided
1cupsemi-sweet chocolate chips
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.
A fully baked Lard Pie Crust is the perfect savory / sweet match for this pie.