This recipe newspaper clipping was pasted onto an index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CHOCOLATE RUM PIE
[One 9-inch pie]

1 cup butter, softened
2 cups sifted confectioners’ sugar
2 egg yolks
2 packages [6 ounces each] semi-sweet chocolate pieces, melted, cooled
1 cup chopped nuts
2 tablespoons rum
2 egg whites, stiffly beaten
1 baked 9-inch pie shell

Blend butter and sugar until creamy. Beat in egg yolks. Add melted chocolate; mix thoroughly. Stir in nuts and rum. Fold in egg whites. Pour into baked pie shell. Refrigerate for several hours.