- 9
Ingredients
- one 9-inch cooked pie shell (recipe here)
- 1/3 cup plus 2 tablespoons granulated sugar, divided
- 1/3 cup unsweetened Dutch-process cocoa powder
- 2 tablespoons cornstarch
- 1/2 teaspoon sea salt
- 1 2/3 cup milk
- 3/4 cup heavy whipping cream, divided
- 4 ounces bittersweet chocolate (at least 60 percent, preferably 70), chopped plus a few shavings for garnish
- 2 tablespoon dark rum
Preparation
Step 1
Instructions
Bake pie shell and set aside to cool.
Whisk to combine 1/3 cup sugar, cocoa powder, cornstarch, and sea salt in a heavy-bottomed saucepan and set over medium heat. Whisk in 1/3 cup of the milk to form a thick paste. Slowly drizzle in remaining milk, followed by 1/4 cup heavy cream. Cook, stirring constantly, until mixture thickens considerably and starts to steam, 5 - 7 minutes. Add chopped chocolate; stir until smooth. Stir in rum.
Spoon hot filling into pie shell. Let pie cool at room temperature for an hour, then cover with plastic wrap and chill at least 4 hours but preferably overnight.
In a large bowl, use a whisk to whip 1/2 cup cream. When cream is pillowy but not peaking, add 2 tablespoons sugar, and continue whisking to soft peaks. Spoon onto center of pie and garnish with reserved chocolate shavings.
Instructions