black-bottom chocolate pie

Print PrintShare with Friends

Servs: 8

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • 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

Instructions

  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.)