Chocolate Cream Pie

CHOCOLATE CREAM PIE

Recipe By : The Great American Dessert Cookbook

1 Preparation Time :

Categories : Pies & Pastries

Amount Measure Ingredient -- Preparation Method -- -- --

Baked 9-inch pie shell -- see Basic Crust

1 cup sugar

1/4 cup all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon salt

3 cups milk

2 ounces unsweetened chocolate -- chopped

2 ounces semisweet chocolate, chopped, or 1/3 cup

semisweet chocolate chips

4 egg yolks -- lightly beaten

1 tablespoon butter -- cut in small pieces

1 tablespoon dark rum

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 tablespoon sifted confectioners sugar

1 teaspoon dark rum

Garnish: Grated chocolate

Prepare the pie shell according to the recipe directions. Bake and let cool

on a rack before filling. In a heavy saucepan, combine the sugar, flour,

constarch, and salt. Add the milk gradually, stirring constantly with a wire

whisk to remove any lumps. Add the chopped chocolates. Cook over medium

heat, stirring constantly, until the mixture thickens and comes to a boil;

continue stirring and boil for 1 minute. Remove from the heat. Gradually

stir a few tsp of the pudding mixture into the beaten yolks, mixing

constantly until blended. When you have added about 1/2 cup, pour the yolk

mixture back into the pan, stirring until combined. Cook, stirring

constantly, for 2 minutes, until thick and smooth. Remove from the heat. Add

the butter gradually. Stir in the 1 Tbsp rum and vanilla. Pour the filling

into the baked crust. Cover the surface of the filling with plastic wrap.

3 to 4 hours, or until firm. The pie can be held

in the refrigerator for up to 24 hours. Just before serving, whip the cream

until soft peaks from. Add the confectioners sugar and 1 tsp rum and beat

until stiff. Pipe the whipped cream on top of the pie. Sprinkle with the

grated chocolate.

6 to 8 servings - - - - - - - - - - - - - - - - - -