Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
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.
Let cool. Refrigerate for 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.
