Rich, creamy, decadent—this could be the new benchmark for an American classic.

Makes 8 servings.

INGREDIENTS

  • filling
  • 2/3cup sugar
  • 1/4cup cornstarch
  • 2tablespoons unsweetened cocoa powder
  • pinch of salt
  • 6large egg yolks
  • 2cups low-fat (1%) milk
  • 1/2cup chilled whipping cream
  • 6ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1tablespoon dark rum
  • 1teaspoon vanilla extract
  • chocolate crumb crust
  • topping
  • 1cup chilled whipping cream
  • 2tablespoons powdered sugar
  • 1teaspoon dark rum
  • chocolate curls

    DIRECTIONS

    For Filling: Whisk 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.


    For Topping: Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)