Black Bottom Chocolate Pie

After a long night last night, I was able to get 6 cake round baked (to make 2 cakes and 1 tiramisu), to make up the Fresh Orange Curd to fill one of the cakes and to make the Black Bottom Chocolate Pie (recipe below). This was by far my favorite of the desserts). I hope you enjoy.

Black Bottom Chocolate Pie

Prep Time: 5 Minutes

Cooking Time: 15 Minutes

Cooling Time: 2 hrs (overnight is better)

Yield: 1 - 8" pie (serves 8-10)

Ingredients:

Filling

2/3 cup sugar

1/4 cup cornstarch

2 Tbsp unsweetened cocoa power

pinch of salt

6 large egg yolks

2 cups low-fat (1%) milk

1/2 cup heavy whipping cream

6 oz bittersweet (not unsweetened) or semi-sweet chocolate chips

1 Tbsp rum extract (or Dark Rum)

1 tsp vanilla extract

1 Chocolate Crumb Crust (I used an Oreo Crust)

Topping

1 cup chilled heavy whipping cream

2 Tbsp powdered sugar

1 tsp rum extract (optional)

Chocolate Curls

For Filling:

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

For Topping:

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. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

(Photo by Brian Leartart, original recipe courtesy Bon Appétit, October 1999)