Black-Bottom Chocolate Pie

Ingredients

• 8 servings chocolate pie crust 
• 8 servings chocolate curls 
• 0.3 cup cornstarch 
• 1 teaspoon rum dark
• 6 large egg yolks 
• 2 cups milk 1% low-fat ()
• 2 tablespoons powdered sugar 
• 1 pinch salt 
• 6 ounces bittersweet chocolate unsweetened chopped (not )
• 0.7 cup sugar 
• 2 tablespoons cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 1 cup whipping cream chilled

Equipment

• bowl
• sauce pan
• whisk
• pastry bag

Directions

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