This is a gorgeous dessert isn't your typical custard tart. It consists of a chocolate custard layer - the 'black bottom' - beneath a light and airy rum-flavoured custard layer, set in a baked shortcrust pastry case. Use a shop-bought pastry case for ease, or make your own with your favourite recipe. This looks especially pretty when sliced!
This pie started out pretty well- the bottom layer tasted delicious. Had problems with the top though: used dark rum for flavor and found that the darker rum color (along with the egg yolk mixture) looked extremely unappealing when folded into the egg white mixture. Ultimately I scraped the top layer off the pie and made a half batch of Chocolate Mousse I (off of this site) to use instead (the recipe uses rum). I topped the mousse layer with some fresh whipped cream and chocolate shavings. In the end, I had a beautiful and tasty Chocolate Rum Pie. - 29 Nov 2005 (Review from Allrecipes US | Canada)
It is delicious. I used ghirardelle semi-sweet chips for a special flavor. I didn't do it exactly as the recipe showed because my family doesn't want to eat all that raw eggwhite. I used the eggwhite as a merringue and baked it a few moments. It seemed like there was too much of the rum layer, even without the eggwhite. - 09 Nov 2016 (Review from Allrecipes US | Canada)