Black Bottom Chocolate Pie Recipe

• 2/3 c. Sugar
• 1/4 c. Cornstarch
• 2 Tbsp. Unsweetened cocoa pwdr
• 1 pch salt
• 6 lrg Egg yolks
• 2 c. Low-fat, (1%) lowfat milk
• 1/2 c. Chilled whipping cream
• 6 ounce Bittersweet, (not unsweetened) or possibly semisweet chocolate, minced
• 1 Tbsp. Dark rum
• 1 tsp Vanilla extract Chocolate Crumb Crust
• 1 c. Chilled whipping cream
• 2 Tbsp. Powdered sugar
• 1 tsp Dark rum Chocolate curls

1. For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend.
2. Whisk in egg yolks to create thick paste.
3. Gradually whisk in lowfat milk, then cream.
4. Whisk over medium-high heat till mix thickens and boils 1 minute.
5. Remove from heat.
6. Add in chocolate and whisk till smooth.
7. Whisk in rum and vanilla.
8. Cold 5 min, whisking occasionally.
9. Transfer filling to frzn crust.
10. Refrigeratetill cool, at least 2 hrs and up to 1 day.
11. For Topping: Beat first 3 ingredients in large bowl till hard peaks form.
12. Spoon whipped cream into pastry bag fitted with large star tip.
13. Pipe rosettes around edge of pie.
14. Garnish with chocolate curls.
15. (Can be made 4 hrs ahead; chill.)
16. Makes 8 servings.

sugar, cornstarch, cocoa, salt, egg yolks, milk, whipping cream, bittersweet, rum, vanilla, whipping cream, powdered sugar, chocolate curls

Taken from cookeatshare.com/recipes/black-bottom-chocolate-pie-85668 (may not work)