icon-location Charleston, SC

Pluff Mud-Rum Cream Pie

Desserts

INGREDIENTS

1 1/2 cups gingersnap coookie crumbs 1/4 cup granulated sugar 6 tablespoons butter, melted 4 ounces dark chocolate , chopped 4 ounces heavy cream 1 tablespoon vanilla extract 2 tablespoons rum extract 4 leaves gelatin (or 1 packet granulated gelatin) 1 cup heavy cream 10 whole large egg yolks 7 tablespoons sugar 1 cup heavy cream 1 cup heavy cream 2 tablespoons sugar chocolate shavings to garnish

METHOD:

1. To make crust: Mix together cookie crumbs, sugar and melted butter. Press the crumb mixture onto the bottom of a 9 inch pie pan and also up the sides. Run the back of a knife around the edges to smooth them. Bake crust at 325F for 6 minutes and cool before filling.

2. To make ganache: Bring 4 ounces heavy cream to a boil and pour over chopped chocolate. Whisk until smooth. Pour over bottom of cooled crust and let set in freezer.

3. To make filling: If using leaf gelatin, soften it in enough water to cover. If using granulated, mix the gelatin with the vanilla extract and rum extract and set aside. Whisk together sugar and egg yolks in a bowl. Simmer 1 cup heavy cream and very slowly pour into egg yolk mixture while constantly whisking. Pour mixture back into pot and cook over medium low heat(constantly stirring with a wooden spoon) until it coats the back of a spoon. (dip spoon in and draw a line with your finger through it, the line should hold) Do not cook to long or mixture will curdle. Strain through a sieve into a metal bowl and add gelatin (if using leaf gelatin squeeze the water out of it, also add the extracts now) and whisk until it dissolves. Chill until cool but not set, stirring occasionally (about 20 minutes). Whip 1 cup cream to medium peaks and fold into custard. Pour into pie shell and refrigerate until set, at least 2 hours.

4. To garnish: Whip 1 cup heavy cream with with 2 T sugar until it has medium stiff peaks. Fill pastry bag fitted with a medium sized (about 1/2 ") star tip and decorate top with whipped cream. The easiest decoration is to pipe rows of cream< that look like hershey's kisses> all over the top and sprinkle chocolate shavings on top.

112 N. Market Street, Charleston, SC, 29401
843-723-0700