Recipe - Black-Bottom Chocolate Pie

FILLING
2/3 cup Sugar
One fourth cup Cornstarch
2 tablespoon Unsweetened cocoa powder
1 Pinches salt
6 lg Egg yolks
2 cup Lowfat; (1%) milk
One half cup Chilled whipping cream
6 ounce Bittersweet; (not
unsweetened) or
; semisweet
; chocolate, chopped
1 tablespoon Dark rum
1 teaspoon Vanilla extract
Chocolate Crumb Crust

TOPPING
1 cup Chilled whipping cream
2 tablespoon Powdered sugar
1 teaspoon Dark rum
Chocolate curls

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 mediumhigh 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.)

Makes 8