Rebecca's Black Bottom Icebox Pie

By carvalhohm

Ingredients

• 1 (9 ounce) package chocolate wafers
• 1/2 cup butter, melted
• 2/3 cup sugar
• 3 tablespoon cornstarch
• 4 egg yolks
• 2 cups milk
• 2 (4 ounce) bittersweet chocolate baking bars, chopped
• 1 tablespoon dark rum
• 1/2 tsp. vanilla extract
• 2 cups heavy whipping creme
• 1/4 cup sugar
• Garnish: bittersweet chocolate shavings

Details

Servings 8
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Pulse chocolate wafers in food processor 8-10 minutes or until finely crushed. Stir together wafer crumbs and butter, and firmly press mixture on bottom, up sides, and onto lip of lightly greased 9-inch pie plate. Freeze crust 30 minutes.

2. Whisk together 2/3 cup sugar and 3 TBSP cornstarch in 3-quart heavy saucepan.

3. Whisk together egg yolks and milk in small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute. Remove from heat.

4. Microwave chocolate in microwave safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring at 30 second intervals. Whisk melted chocolate, rum, and vanilla into thickened filling. Spoon filling into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming), and chill 8 to 24 hours.

5. Beat whipping cream and 1/4 cup sugar at medium-high speed until soft peaks form. Top pie with whipped cream, and garnish, if desired.

NOTE: Nabisco FAMOUS Chocolate wafers and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars were used in this recipe.