BLACK BOTTOM ICEBOX PIE

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.

Details

Servings 1