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Rebecca's Black Bottom Icebox Pie

Source of Recipe

Southern Living


Recipe Introduction

"Attention chocolate lovers, this luxurious pie is going to be your new favorite dessert. Plus, you don�t even have to turn the oven on for this layered beauty. With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever."

List of Ingredients

◦ 1 (9-ounce) package chocolate wafers
◦ � cup butter, melted
◦ ⅔ cup sugar
◦ 3 tablespoons cornstarch
◦ 4 egg yolks
◦ 2 cups milk
◦ 2 (4-ounce) bittersweet chocolate baking bars, chopped
◦ 1 tablespoon dark rum
◦ 1� teaspoons vanilla extract
◦ 2 cups heavy whipping cream
◦ � cup sugar

◦ Garnish: bittersweet chocolate shavings


Recipe

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 ⅔ cup sugar and 3 tablespoons cornstarch in a 3-quart heavy saucepan.

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� 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 � cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.


Makes 8 to 10 servings