Chocolate Cream Pie

Ingredients

Directions

Prepare the pie shell according to the recipe directions.

Bake and let cool on a rack before filling.

In a heavy saucepan, combine the sugar, flour, constarch, and salt.

Add the milk gradually, stirring constantly with a wire whisk to remove any lumps.

Add the chopped chocolates.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; continue stirring and boil for 1 minute.

Remove from the heat.

Gradually stir a few tsp of the pudding mixture into the beaten yolks, mixing constantly until blended.

When you have added about 1/2 cup, pour the yolk mixture back into the pan, stirring until combined.

Cook, stirring constantly, for 2 minutes, until thick and smooth.

Remove from the heat.

Add the butter gradually.

Stir in the 1 Tbsp rum and vanilla.

Pour the filling into the baked crust.

Cover the surface of the filling with plastic wrap.

Let cool.

Refrigerate for 3 to 4 hours, or until firm.

The pie can be held in the refrigerator for up to 24 hours.

Just before serving, whip the cream until soft peaks from.

Add the confectioners sugar and 1 tsp rum and beat until stiff.

Pipe the whipped cream on top of the pie.

Sprinkle with the grated chocolate.