Rebecca's Black Bottom Icebox Pie

Ingredients

• 8 oz bittersweet chocolate chopped
• 0.5 cup butter melted
• 10 servings bittersweet chocolate 
• 9 oz chocolate wafers such as nabisco famous 
• 3 tablespoons cornstarch 
• 1 tablespoon rum dark
• 4  egg yolk 
• 2 cups cup heavy whipping cream 
• 2 cups milk 
• 0.3 cup sugar 
• 0.7 cup sugar 
• 1.5 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap
• hand mixer
• microwave

Directions

1. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs and butter, and firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Freeze crust 30 minutes.
2. Whisk together 2/3 cup sugar and 3 Tbsp. cornstarch in a 3-qt. heavy saucepan.
3. Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute.
4. Remove from heat.
5. Microwave chocolate in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
6. Whisk melted chocolate, rum, and vanilla into thickened filling. Spoon filling into prepared crust.
7. Place plastic wrap directly onto filling (to prevent a film from forming), and chill 8 to 24 hours.
8. Beat whipping cream and 1/4 cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.
9. Note: We tested with Nabisco FAMOUS Chocolate Wafers and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars.