***FILLING*** 2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
1 pinches salt
6 large egg yolks
2 cups low-fat -- (1%) milk
1/2 cup chilled whipping cream
6 ounces bittersweet -- (not unsweetened) or
-- chocolate, chopped 1 tablespoon dark rum
1 teaspoon vanilla extract
Chocolate Crumb Crust
1 cup chilled whipping cream
2 tablespoons powdered sugar 1 teaspoon dark rum
For Filling: Whisk first 4 ingredients in heavy medium saucepan toblend.
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. Transferfilling
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 peaksform.
Spoon whipped cream into pastry bag fitted with large star tip. Pipe
rosettes around edge of pie. Garnish with chocolate curls. (Can bemade 4
hours ahead; chill.)