Baking List, pt. XXXIV : Black Bottom Chocolate Pie

• December
• 9

12:29 pm Baking List, Just Dessert

The husband loves chocolate.
The Pumpkin loves chocolate.
I like chocolate.
So it’s a no brainer why this recipe should go in the list, too, yes?

BLACK BOTTOM CHOCOLATE PIE

Ingredients
Filling

• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons unsweetened cocoa powder
• Pinch of salt
• 6 large egg yolks
• 2 cups low-fat (1%) milk
• 1/2 cup chilled whipping cream
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract

• Chocolate Crumb Crust(recipe follows)

Topping

• 1 cup chilled whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon dark rum
• Chocolate curls

For Filling:

1. Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream.
2. 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.
3. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.

For Topping:

1. Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip.
2. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

Chocolate Crumb Crust

• Nonstick vegetable oil spray
• 6 tablespoons (3/4 stick) unsalted butter
• 1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
• 30 chocolate wafer cookies

1. Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted.
2. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.

Makes one 9-inch Crust.