black-bottom chocolate pie

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Servs: 8

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  • add   6 large egg yolks
  • add   Pinch of salt
  • add   1 tablespoon dark rum
  • add   1/4 cup cornstarch
  • add   1 teaspoon dark rum
  • add   1 cup chilled whipping cream
  • add   6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • add   2 tablespoons powdered sugar
  • add   2/3 cup sugar
  • add   <a href="/recipes/recipe_views/views/102367">Chocolate Crumb Crust</a>
  • add   1 teaspoon vanilla extract
  • add   Chocolate curls
  • add   <B>Topping</B>
  • add   <B>Filling</B>
  • add   2 tablespoons unsweetened cocoa powder
  • add   1/2 cup chilled whipping cream
  • add   2 cups low-fat (1%) milk


  1. For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
  2. For Topping: Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)