Rum Chocolate Cream Pie

• 3/4 c. milk
• 3 1/4 c. milk (cold)
• 2 Tbsp. butter or margarine
• 1 c. sugar
• 2 sq. unsweetened chocolate, melted
• 6 Tbsp. cornstarch
• 4 egg yolks, slightly beaten
• 1/2 tsp. salt
• 2 Tbsp. rum
• 1 (10-inch) baked pie shell
• 1 c. whipping cream
• chocolate curls, if desired

1. Combine 3/4 cup milk, butter and sugar.
2. Stir over low heat until mixture comes to a boil.
3. Add melted chocolate, mix well. Blend cornstarch to thin paste with a little cold milk, stir in remaining cold milk (3 1/4 cups total).
4. Add the chocolate mixture slowly while stirring.
5. Cook and stir until well thickened.
6. Cook for 10 minutes, without stirring.
7. Add hot mixture to egg yolks; mix well and return to saucepan.
8. Add salt, cook and stir for 1 minute.
9. Remove from heat, add rum.
10. Spoon into baked pie shell. Chill until firm.
11. Whip cream, swirl on pie.
12. Garnish with chocolate curls.

milk, milk, butter, sugar, unsweetened chocolate, cornstarch, egg yolks, salt, rum, shell, whipping cream, chocolate curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216678 (may not work)