This creamy and airy tart has two layers: a chocolate custard layer and a rum custard layer, which top a walnut and digestive biscuit base. You can use orange liqueur in place of the rum if you like. Worth the effort! For best results, use only very fresh eggs for this recipe.
My family really enjoyed this. It didn't last long. They wanted more. Next time I will make two. - 03 Jan 2005 (Review from Allrecipes US | Canada)
This recipe sounded most like the pie my mother-in-law used to make for us. I made it, and it was spot-on and delicious! The thin chocolate layer on bottom was thick and rich, and the rum custard on top was light and soft, with a very delicate rum flavor. We always had ours on regular pie crust, not graham cracker crust, so that's what I made. We also never used whipped cream, just a few semi-sweet chocolate shavings on top of the rum layer. This pie is plenty decadent without cream or graham cracker crust. My favorite pie - Perfect! I am new to this site, but will try to upload two pictures of the pie as I made it. - 13 Jul 2013 (Review from Allrecipes US | Canada)