Rebecca’s Black Bottom Icebox Pie (southernliving)

Pie

1 9 oz pkg chocolate wafers
1/2 c butter, melted
2/3 c & 1/4 c sugar, divided
3 T cornstarch
4 egg yolks
2 c milk
2 4 oz bittersweet chocolate baking bars, chopped
1 t dark rum
1 1/2 t vanilla
2 c heavy whipping cream

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

Garnish

bittersweet chocolate shavings

Tagged: Pastries & Pies