Black Bottom Chocolate Pie

Black Bottom Chocolate Pie



2/3 cup sugar

1/4 cup cornstarch

2 tablespoons unsweetened cocoa powder

Pinch of salt

6 large egg yolks

2 cups low-fat milk

1/2 cup chilled whipping cream

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1 tablespoon dark rum

1 teaspoon vanilla extract



Chocolate Crumb Crust

Topping

1 cup chilled whipping cream

2 tablespoons powdered sugar

1 teaspoon dark rum

Chocolate curls



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.

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.