Mom Kolars’ Chocolate Rum Pie: A Slice of Heaven

This recipe is a tribute to comfort, indulgence, and the timeless appeal of a truly great dessert. Mom Kolars’ Chocolate Rum Pie is a recipe that’s been passed down through generations, carrying with it the warmth of family gatherings and the joy of shared moments. It’s more than just a pie; it’s a memory in every bite, a rich tapestry of chocolate, rum, and creamy goodness that will leave you wanting more.

This pie is special because it’s not overly complicated. It uses simple ingredients that, when combined with a bit of love and patience, create something extraordinary. The subtle hint of rum elevates the chocolate flavor, adding a sophisticated edge without being overpowering. Whether you’re a seasoned baker or a beginner, this recipe is straightforward enough to master and impressive enough to wow your guests.

So, gather your ingredients, preheat your oven, and let’s embark on a journey to create Mom Kolars’ Chocolate Rum Pie. You’ll be glad you did.

The Story Behind the Pie

Every great recipe has a story, and this one is no different. Mom Kolar (we’ll keep her first name private!) was known for her exceptional baking skills and her ability to make any occasion feel special. This chocolate rum pie was her signature dessert, requested at every family gathering and holiday celebration. It was her way of showing love and creating lasting memories. The recipe itself is a testament to her resourcefulness and skill, using simple pantry staples to create a dessert that’s both decadent and comforting. Over the years, the recipe has been tweaked and perfected, but the heart of it remains the same: a delicious combination of chocolate, rum, and a whole lot of love. This recipe is a recreation, as close as possible to the original, based on shared memories and a few handwritten notes.

Ingredients You’ll Need

Before we dive into the instructions, let’s make sure you have all the necessary ingredients. This recipe calls for common pantry staples and a few key ingredients that make this pie truly special.

For the Crust:

* **1 ½ cups all-purpose flour:** Provides the structure for the crust. Make sure to use the spoon-and-level method for accurate measurement.
* **½ teaspoon salt:** Enhances the flavors and balances the sweetness.
* **½ cup (1 stick) unsalted butter, chilled and cut into cubes:** The fat in the butter creates a flaky crust. Keep it as cold as possible.
* **¼ cup vegetable shortening, chilled:** Adds to the flakiness of the crust.
* **5-7 tablespoons ice water:** Binds the dough together. Use just enough to form a cohesive dough.

For the Filling:

* **1 ½ cups granulated sugar:** Provides sweetness and helps to thicken the filling.
* **⅓ cup unsweetened cocoa powder:** Gives the pie its rich chocolate flavor. Use high-quality cocoa powder for the best results.
* **¼ cup cornstarch:** Thickens the filling and prevents it from being too runny.
* **¼ teaspoon salt:** Balances the sweetness and enhances the flavors.
* **3 cups whole milk:** Adds creaminess and richness to the filling. Whole milk is recommended, but you can use 2% milk if preferred.
* **4 large egg yolks, lightly beaten:** Adds richness, color, and helps to thicken the filling.
* **4 tablespoons (½ stick) unsalted butter:** Adds flavor and richness to the filling.
* **2 teaspoons vanilla extract:** Enhances the overall flavor.
* **2 tablespoons dark rum:** Provides a subtle rum flavor that complements the chocolate perfectly. You can adjust the amount to your preference.
* **4 ounces bittersweet chocolate, chopped:** Adds a deeper chocolate flavor and richness to the filling. Use high-quality chocolate for the best results.

For the Topping (Optional):

* **1 ½ cups heavy cream:** For a light and airy whipped cream topping.
* **3 tablespoons powdered sugar:** Sweetens the whipped cream.
* **1 teaspoon vanilla extract:** Enhances the flavor of the whipped cream.
* **Chocolate shavings, for garnish:** Adds a touch of elegance to the pie.

Equipment You’ll Need

Having the right equipment will make the baking process much smoother and more enjoyable. Here’s a list of the essential tools you’ll need:

* **9-inch pie plate:** To bake the pie in.
* **Mixing bowls:** For preparing the crust and filling.
* **Measuring cups and spoons:** For accurate measurement of ingredients.
* **Pastry blender or food processor:** For cutting the butter and shortening into the flour.
* **Rolling pin:** For rolling out the pie dough.
* **Plastic wrap:** For chilling the dough.
* **Saucepan:** For cooking the filling.
* **Whisk:** For whisking the filling ingredients together.
* **Spatula:** For stirring the filling and scraping the sides of the saucepan.
* **Electric mixer (optional):** For making the whipped cream topping.

Step-by-Step Instructions

Now that you have all the ingredients and equipment ready, let’s get baking! Follow these step-by-step instructions to create Mom Kolars’ Chocolate Rum Pie.

Part 1: Making the Crust

1. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the fat:** Add the chilled butter and shortening to the flour mixture. Use a pastry blender or food processor to cut the fat into the flour until the mixture resembles coarse crumbs. The smaller the pieces of fat, the flakier the crust will be.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. **Form a disc:** Turn the dough out onto a lightly floured surface and form it into a disc. Wrap the disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and makes the dough easier to roll out.
5. **Roll out the dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Gently transfer the dough to the 9-inch pie plate, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges to create a decorative border.
6. **Pre-bake the crust (Blind Bake):** To prevent the crust from becoming soggy, pre-bake it before adding the filling. This is called “blind baking.” Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is set.

Part 2: Making the Chocolate Rum Filling

1. **Combine dry ingredients:** In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
2. **Add wet ingredients:** Gradually whisk in the milk until the mixture is smooth and there are no lumps. Whisk in the beaten egg yolks.
3. **Cook the filling:** Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Continue to cook for 1 minute, stirring constantly.
4. **Remove from heat:** Remove the saucepan from the heat and stir in the butter, vanilla extract, and dark rum. Stir until the butter is melted and the mixture is smooth.
5. **Add chocolate:** Add the chopped bittersweet chocolate and stir until it is melted and the filling is smooth and glossy.

Part 3: Assembling the Pie

1. **Pour in the filling:** Pour the chocolate rum filling into the pre-baked pie crust, spreading it evenly.
2. **Chill the pie:** Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set completely.

Part 4: Making the Whipped Cream Topping (Optional)

1. **Chill the bowl and beaters:** Place the mixing bowl and beaters in the freezer for 15-20 minutes to chill them. This will help the whipped cream to whip up faster and hold its shape better.
2. **Whip the cream:** Pour the heavy cream into the chilled mixing bowl and beat with an electric mixer on medium speed until soft peaks form.
3. **Add sugar and vanilla:** Gradually add the powdered sugar and vanilla extract and continue to beat until stiff peaks form. Be careful not to overwhip, as this will turn the cream into butter.

Part 5: Finishing Touches

1. **Top with whipped cream:** Once the pie is chilled and set, remove it from the refrigerator and spread the whipped cream evenly over the top.
2. **Garnish with chocolate shavings:** Sprinkle chocolate shavings over the whipped cream for a touch of elegance.
3. **Serve and enjoy:** Slice the pie and serve it cold. Enjoy every delicious bite of Mom Kolars’ Chocolate Rum Pie!

Tips and Tricks for the Perfect Pie

* **Use cold ingredients:** For a flaky crust, it’s essential to use cold ingredients, especially the butter and shortening. Chilling the dough before rolling it out also helps to prevent the gluten from developing and keeps the crust tender.
* **Don’t overmix the dough:** Overmixing the dough will develop the gluten and make the crust tough. Mix the dough just until it comes together.
* **Blind bake the crust:** Pre-baking the crust prevents it from becoming soggy when you add the filling.
* **Use high-quality ingredients:** The better the quality of your ingredients, the better the pie will taste. Use high-quality cocoa powder and bittersweet chocolate for the best results.
* **Stir constantly:** When cooking the filling, stir constantly to prevent it from scorching or sticking to the bottom of the saucepan.
* **Chill the pie completely:** Chilling the pie for at least 4 hours, or preferably overnight, allows the filling to set completely and makes it easier to slice.
* **Make the whipped cream fresh:** For the best flavor and texture, make the whipped cream fresh just before serving the pie.

## Variations and Substitutions

While Mom Kolars’ original recipe is perfect as is, here are a few variations and substitutions you can try to customize the pie to your liking:

* **Different crust:** If you’re short on time, you can use a store-bought pie crust instead of making your own. You can also experiment with different types of crusts, such as graham cracker crust or chocolate cookie crust.
* **Different chocolate:** You can use different types of chocolate in the filling, such as milk chocolate or semi-sweet chocolate. Just be sure to adjust the amount of sugar accordingly.
* **Different liquor:** If you don’t have dark rum, you can use other types of liquor, such as brandy or bourbon. You can also omit the liquor altogether if you prefer a non-alcoholic version.
* **Add nuts:** You can add chopped nuts, such as pecans or walnuts, to the filling for added texture and flavor.
* **Add coffee:** For a mocha flavor, you can add a teaspoon of instant coffee to the filling.
* **Dairy-free option:** To make this pie dairy-free, use a dairy-free butter substitute, almond milk, and dairy-free chocolate.

## Serving Suggestions

Mom Kolars’ Chocolate Rum Pie is delicious on its own, but here are a few serving suggestions to make it even more special:

* **Serve with a scoop of vanilla ice cream:** The cold ice cream complements the rich chocolate flavor perfectly.
* **Drizzle with chocolate sauce:** For an extra touch of decadence, drizzle the pie with chocolate sauce.
* **Serve with fresh berries:** The bright, tart flavor of fresh berries, such as raspberries or strawberries, provides a nice contrast to the rich chocolate.
* **Pair with a cup of coffee or tea:** The pie is a perfect accompaniment to a warm beverage.

## Storage Instructions

* **Store in the refrigerator:** Cover the pie with plastic wrap or store it in an airtight container and keep it in the refrigerator for up to 3-4 days.
* **Freezing:** While the pie can be frozen, the texture of the filling may change slightly after thawing. To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

## Conclusion

Mom Kolars’ Chocolate Rum Pie is more than just a dessert; it’s a symbol of love, family, and the joy of sharing good food. This recipe is easy to follow, and the results are guaranteed to impress. So, gather your ingredients, put on your apron, and get ready to bake a pie that will become a family favorite for years to come. Enjoy the rich chocolate flavor, the subtle hint of rum, and the creamy goodness of this timeless classic. Happy baking!

## Nutritional Information (Approximate)

*Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.*

* Calories: 450-550 per slice
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 150-200mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 40-50g
* Protein: 5-7g

**Disclaimer:** This nutritional information is an estimate based on available data. For precise values, consult a certified nutritionist or use a nutrition tracking app.

## FAQs

**Q: Can I use a different type of alcohol instead of rum?**
A: Yes, you can substitute the rum with other liquors like brandy or bourbon. You can also use rum extract for a non-alcoholic version.

**Q: Can I make this pie gluten-free?**
A: Yes, you can make the crust with gluten-free flour blend. Make sure to use a blend that is designed for baking and follow the instructions on the package.

**Q: My pie filling is not setting. What should I do?**
A: Make sure you cooked the filling long enough and that you used enough cornstarch. If it’s still not setting after chilling, you can try adding a little bit of gelatin to the filling.

**Q: Can I make this pie ahead of time?**
A: Yes, this pie can be made a day or two in advance. Just make sure to store it in the refrigerator.

**Q: Can I freeze this pie?**
A: Yes, you can freeze this pie, but the texture of the filling may change slightly after thawing. Wrap the pie tightly in plastic wrap and then in aluminum foil before freezing.

**Q: How do I prevent the crust from shrinking?**
A: Make sure to chill the dough well before rolling it out. Also, avoid overworking the dough and use pie weights when blind baking the crust.

**Q: The edges of my crust are burning. What should I do?**
A: You can use a pie shield or aluminum foil to cover the edges of the crust during baking.

**Q: Can I use a food processor to make the crust?**
A: Yes, you can use a food processor to make the crust. Just be careful not to overprocess the dough.

**Q: What kind of chocolate is best for this pie?**
A: Bittersweet chocolate is recommended for the best flavor balance. However, you can also use semi-sweet chocolate if you prefer a sweeter pie.

**Q: How do I prevent a skin from forming on the filling while it cools?**
A: Cover the filling with plastic wrap, pressing it gently onto the surface, while it cools.