Ingredients Jump to Instructions ↓

  1. 2/3 cup sugar

  2. 1/4 cup cornstarch

  3. 2 tablespoons unsweetened cocoa powder

  4. Pinch of salt

  5. 6 large egg yolks

  6. 2 cups low-fat (1%) milk

  7. 1/2 cup chilled whipping cream

  8. 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

  9. 1 tablespoon dark rum

  10. 1 teaspoon vanilla extract

  11. Chocolate Crumb Crust

  12. 1 cup chilled whipping cream

  13. 2 tablespoons powdered sugar

  14. 1 teaspoon dark rum

  15. Chocolate curls

Instructions Jump to Ingredients ↑

  1. For Filling:

  2. 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.

  3. For Topping:

  4. 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.)


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