Chocolate Rum Pie Diabetic Recipes

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CHOCOLATE RUM PIE



Chocolate Rum Pie image

Serve pie with whipped cream and chocolate curls. Recipe can be made ahead. Preparation time includes time allowed for pie to set.

Provided by Sueie

Categories     Pie

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 prebaked pastry shells
1/4 cup caster sugar
2 tablespoons cornflour
3/4 cup milk
100 g dark chocolate, grated
2 teaspoons gelatin
1 tablespoon water
1 tablespoon dark rum or 1/2 teaspoon rum extract
1/2 cup thickened cream

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.

Nutrition Facts : Calories 368.3, Fat 26.5, SaturatedFat 12.5, Cholesterol 26.4, Sodium 190.1, Carbohydrate 31.4, Fiber 3.5, Sugar 8.6, Protein 6.3

CHOCOLATE RUM PIE



Chocolate Rum Pie image

Number Of Ingredients 10

1 package unflavored gelatin
1 cup fat-free milk
2 eggs, separated
2 tablespoons granulated sugar substitute
dash salt (optional)
1/4 cup baking cocoa
1 teaspoon rum extract
1 tablespoon liquid sugar substitute
2 cups low-calorie commericial whipped topping
1 Basic Pie Shell, baked

Steps:

  • 1. In a large saucepan, combine gelatin, milk, egg yolks, granulated sugar substitute, salt, and cocoa. Cook over medium heat until completely blended and slightly thickened.2. Remove from heat, stir in the rum extract and refrigerate the mixture until partially set.3. In a small bowl, beat egg whites with liquid sugar substitute until stiff peaks form. Fold into cooled chocolate mixture.4. Layer the chocolate mixture and whipped topping in the pie shell, ending with whipped topping. Refrigerate for 2 to 3 hours or until firm.EXCHANGES1 1/2 Starch2 FatNUTRITION FACTSCalories 216 Calories from Fat 113Total Fat 13 grams Saturated Fat 2 gramsCholesterol 54 milligramsSodium 138 milligrams (w/o added salt 120 milligrams)Total Carbohydrate 19 grams Dietary Fiber 1 gram Sugars 6 gramsProtein 5 grams

Nutrition Facts : Nutritional Facts Serves

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