Rating: 4 stars
225 Ratings
  • 5 star values: 99
  • 4 star values: 57
  • 3 star values: 44
  • 2 star values: 20
  • 1 star values: 5

Chocolate appears 3 times in this black-bottom pie: The crust is made of chocolate wafers, the filling is rum-flavored ganache topped with macadamia nuts, and the whipped cream topping is swirled with more chocolate.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium microwave-safe bowl, microwave 1 1/4 cups cream until hot, about 3 minutes. Add chocolate and let stand until melted, 5 to 10 minutes. Whisk to combine, then whisk in rum. Pour 1 1/2 cups chocolate mixture into crust (reserve remaining chocolate mixture). Sprinkle nuts over top. Refrigerate pie 3 hours (or up to 2 days).

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  • In a large bowl, using an electric mixer, beat 2 cups cream with sugar on high until stiff peaks form, 2 minutes. Top pie with whipped cream, then dot with reserved chocolate mixture. With a skewer, gently swirl chocolate through whipped cream.

Reviews (3)

225 Ratings
  • 5 star values: 99
  • 4 star values: 57
  • 3 star values: 44
  • 2 star values: 20
  • 1 star values: 5
Rating: Unrated
12/25/2012
I made this for Christmas last year and it was delicious!! I'm making it again this year. It's so quick and easy to make!
Rating: Unrated
11/23/2012
Made this for Thanksgiving since my partner and I don't like fruit pies, it's so good it should be illegal! I dusted cocoa powder over the top because the reserved ganache was too solid to swirl after I put it in the fridge.
Rating: Unrated
03/18/2012
I made this for a dinner party and everyone basically licked their plates. Two people even had seconds. Super easy, very good.
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