Frozen Chocolate - Rum Pie

Completely decadent. This sinfully-delicious treat has to be frozen overnight...can you wait that long?

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• Crust

• 2  cups  finely chopped pecans
• 1⁄3 cup butter, softened
• 1 1⁄2 tablespoons dark rum
• 1⁄4 cup  firmly packed dark brown sugar

• Filling

• 6  ounces chocolate, chopped
• 1 1⁄2 teaspoons instant coffee (I use instant espresso)
• 1  teaspoon vanilla
• 4  large eggs
• 1 1⁄2 tablespoons dark rum
• 2  cups  well-chilled heavy cream

• Topping

• 1  cup heavy cream
• 1  teaspoon icing sugar

Directions

1. Make crust: Combine well the pecans, butter, rum and brown sugar and press into bottom and up sides of 10 inch glass pie plate.
2. Freeze, covered.
3. Make filling: In top of double-boiler set over barely simmering water, melt chocolate.
4. Let cool for 30 minutes, or until completely cool and stir in coffee powder.
5. Beat together vanilla, eggs and rum; beat in chocolate mixture.
6. In another bowl, beat cream until it holds soft peaks.
7. Fold into chocolate mixture and pour into shell.
8. Freeze, covered, overnight.
9. Whip cream and icing sugar and mound on pie.
10. Let pie stand 15-20 minutes and slice.
11. Let slices stand 5-10 minutes more before serving.