A rich chocolate rum pie at 355 calories. A homemade pastry case filled with dark chocolate mousse and a hint of rum.
This Chocolate Rum Pie pairs a from-scratch pastry case with a deeply chocolatey, mousse-like filling lifted by a splash of rum and vanilla. Unsweetened chocolate and cocoa build real intensity, while whipped cream keeps the texture light rather than dense. At 355 calories and 7 WW Classic Points per serving, this is an elegant dessert that tastes far more indulgent than its calorie count suggests.
Recipe Info
Serves: 8 | Prep Time: 30 minutes plus chilling | Cook Time: 25 minutes plus 3 hours setting | Calories per serving: ~355
Nutrition per Serving (Estimated)
Protein: 6.8g | Fat: 22g | Carbohydrates: 21g | Fiber: 4.3g
WW Classic Points: Approximately 7 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
For the pastry case:
- 120g / 4.5oz soy flour
- 60g / 2.5oz butter, softened
- 80g / 3oz cream cheese, softened
- 1 tablespoon sour cream
- 6 teaspoons granular sugar substitute, optional
For the chocolate filling:
- 75g / 3oz unsweetened chocolate
- 375ml / 12 fl oz double cream, divided
- 60ml / 2 fl oz water
- 2 tablespoons unsweetened cocoa powder
- 300g / 11oz granular sugar substitute
- 1.5 tablespoons rum
- 1 teaspoon vanilla essence
Instructions
- Make the pastry. In a bowl, beat the flour, butter, cream cheese, sour cream, and sugar substitute if using, until just combined. Shape into a disc and chill for 20 minutes.
- Roll out and shape. Roll the dough between two pieces of greaseproof paper into a 30cm / 12-inch circle. Invert onto a pie dish, peel off the paper, patch any tears, crimp the edges, and prick the base with a fork. Chill in the freezer for 30 minutes.
- Bake the pastry case. Preheat the oven to 220C / 425F / Gas Mark 7. Bake for 18 minutes, lightly covered with foil, then cool on a wire rack.
- Make the chocolate mixture. In a saucepan over medium heat, melt the chocolate with a third of the cream, the water, cocoa powder, and sugar substitute, whisking often. Remove from the heat and cool to room temperature.
- Whip the remaining cream. In a medium bowl, beat the remaining cream until soft peaks form.
- Combine. Stir the cooled chocolate mixture into the whipped cream along with the rum and vanilla essence, mixing well.
- Fill and chill. Pour the filling into the baked pastry case. Chill for 3 hours, or until set.
Serving Suggestions
- Serve chilled, in modest slices given the richness of the filling
- A dusting of cocoa powder over the top adds a finished, professional look
- Pair with fresh raspberries for a bright contrast to the chocolate
- Offer as a celebratory dessert for a dinner party or special occasion
- A small glass of dark rum alongside echoes the flavor in the pie
Tips and Variations
- Chill the pastry dough before rolling and again before baking to prevent shrinking and ensure a tender crust.
- Allow the chocolate mixture to cool fully before combining with the whipped cream, or it may deflate the cream.
- Rum can be reduced or omitted for a milder, non-alcoholic version.
- This pie is intentionally rich, making it well suited to smaller slices for a larger group.
- The pastry case can be baked a day ahead and stored at room temperature until ready to fill.
Why This Recipe Works
Melting the chocolate with a portion of the cream, water, and cocoa creates a smooth, pourable base that combines easily with the whipped remaining cream without deflating it, giving the filling a light, mousse-like texture despite its chocolate intensity. A splash of rum and vanilla adds warmth and depth that plain chocolate alone would not achieve. Paired with the same buttery, slightly tangy pastry case used across the pie recipes on FewerCalories.com, this dessert delivers genuine indulgence built on a technique that is more approachable than it first appears.
Storage
Store covered in the refrigerator for up to 3 days. Not suitable for freezing due to the whipped cream filling.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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