Most Favourite Chocolate Cream Pie

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 teaspoon of the pudding mixture into the beaten yolks, mixing constantly until blended.

When you have added about ½ 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 tablespoon 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 teaspoon rum and beat until stiff. Pipe the whipped cream on top of the pie. Sprinkle with the grated chocolate.