Originally, this recipe was for a whole pie with a dough crust. I made a graham cracker crust instead, and made a half recipe of the filling and used tartlet pans. The recipe used white chocolate to drizzle on the tops, but when I melted mine it was too thick to drizzle so I blobbed it in the center! I also used peanut butter chips.
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
Preheat oven to 375 F. Combine all ingredients in a food processor until it is smooth and crumbly. Press firmly into a 9 in pan, and bake for 8 minutes.
Chocolate Silk Pie
5 large eggs
1 cup sugar
5 oz semisweet chocolate
2 teas. vanilla
1 tables. dark rum
1 cup butter cut into pieces, room temperature
White chocolate and peanut butter chips
Using a double boiler (already heated), whisk eggs and sugar until pale. Attach a candy thermometer to top pan and into the egg sugar mixture, but making sure to not touch the tip to the bottom of the pan. Cook, stirring constantly until it reached 140 F. Keep at that temperature for 5 minutes, lowering heat if necessary. If it gets hotter, remove from heat. Add the semisweet chocolate and stir until smooth. Pour into the pie shell/s and chill about 3-4 hours or until firm. Melt the white chocolate and peanut butter chips and drizzle (if you can) onto the top.