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Ingredients
- Filling
- 2/3 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
- 6 large egg yolks
- 2 cups 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
Preparation
Step 1
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.
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.Chill