FILLING
2/3 c Sugar
1/4 c Cornstarch
2 tb Unsweetened cocoa powder
1 Pinches salt
6 lg Egg yolks
2 c Low-fat; (1%) milk
1/2 c Chilled whipping cream
6 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped
1 tb Dark rum
1 ts Vanilla extract
Chocolate Crumb Crust
TOPPING
1 c Chilled whipping cream
2 tb Powdered sugar
1 ts Dark rum
Chocolate curls
For 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.
For 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.)
Makes 8 servings.
Yields
1 servings
