BLACK BOTTOM ICEBOX PIE

Southern Living-September 2010 p. 122

Ingredients

Directions:
1 (9 oz) package chocolate wafers
½ C. butter, melted
2/3 C. sugar
3 T. cornstarch
4 egg yolks
2 C. milk
2 (4 oz.) bittersweet chocolate baking bars, chopped
1 T. dark rum
1 ½ tea. vanilla extract
2 C. heavy whipping cream
1/4 C. sugar
Garnish: bittersweet chocolate shavings
●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.
●Whisk together 2/3 cup sugar and 3 T. cornstarch in a 3 quart heavy sauce pan.
●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. Remove from heat.
●Microwave chocolate in a microwave-safe glass bowl at HIGH 1 ½ minutes 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 to 24 hours.
●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.

Note: Nabisco FAMOUS Chocolate Wafers and Ghirardelli 60 % Cacao Bittersweet Chocolate Baking Bars were used in this recipe.