Black Bottom Chocolate Pie

By ezunich

Ingredients

• Filling
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 tbs unsweetened cocoa powder
• Pinch of salt
• 6 large egg yolks
• 2 cups low-fat (1 %) milk
• 1/2 cup chilled whipping cream
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 tbs dark rum
• 1 tsp vanilla extract
• Chocolate Crumb Crust
• 6 tbs (3/4 stick) unsalted butter,
• 1 oz bittersweet or semisweet chocolate, chopped
• 30 chocolate wafer cookies
• Topping
• 1 cup chilled whipping cream
• 2 tbs powdered sugar
• 1 tsp dark rum
• Chocolate curls
• CHOCOLATE CRUMB CRUST
• MAKES ONE 9-1NCH CRUST Nonstick vegetable oil spray
• 6 tablespoons (% stick) unsalted butter
• 1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
• 30 chocolate wafer cookies

Details

Servings 8

Preparation

Step 1

Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.

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. (Can be made 4 hours ahead; chill)