Black-Bottom Chocolate Pie

• 2/3 cup sugarsugar
• 1/4 cup cornstarchcornstarch
• 2 tablespoons unsweetened cocoa powder
• Pinch of saltsalt
• 6 large egg yolksegg
• 2 cups low-fat (1%) milkmilk
• 1/2 cup chilled whipping creamcream
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 tablespoon dark rumrum
• 1 teaspoon vanilla extractvanilla-extract
• Chocolate Crumb Crustchocolate-crumb-crust
• 1 cup chilled whipping creamcream
• 2 tablespoons powdered sugarsugar
• 1 teaspoon dark rumrum
• Chocolate curls

1. 01Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
2. 02

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