Serves: 8
Total Calories: 283
Line a buttered 7-inch pie plate with crumbled chocolate cookies mixed with butter. Bake the shell in a moderately hot oven (375°F) for 3 minutes.
For the filling, melt semisweet chocolate over hot water. Beat in 1 whole egg and 2 egg yolks, one at a time. Add 2 tablespoons rum. Beat 2 stiffly beaten egg whites into the chocolate mixture and fold in 1 1/4 cups cream, whipped. Spoon the mixture into the shell and chill well. Top with whipped cream and shavings of unsweetened chocolate.
This Double Chocolate Pie recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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