Black-Bottom Chocolate Pie

• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons 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 tablespoon dark rum
• 1 teaspoon vanilla extract
• Chocolate Crumb Crust
• 1 cup chilled whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon dark rum
• Chocolate curls

1. Whisk first 4 ingredients in heavy medium saucepan to blend.
2. Whisk in egg yolks to form thick paste.
3. Gradually whisk in milk, then cream.
4. Whisk over medium-high heat until mixture thickens and boils 1 minute.
5. Remove from heat.
6. Add chocolate and whisk until smooth.
7. Whisk in rum and vanilla.
8. Cool 5 minutes, whisking occasionally.
9. Transfer filling to frozen crust.
10. Chill until cold, at least 2 hours and up to 1 day.
11. Beat first 3 ingredients in large bowl until firm 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 hours ahead; chill.)

sugar, cornstarch, cocoa, salt, egg yolks, lowfat, chilled whipping cream, bittersweet, dark rum, vanilla, chocolate, chilled whipping cream, powdered sugar, dark rum, chocolate curls

Taken from www.epicurious.com/recipes/food/views/black-bottom-chocolate-pie-102366 (may not work)