Recipe - Black Bottom Cream Pie

1 Nineinch Chocolate Crumb
Crust; baked see * Note
=== CHOCOLATE PASTRY CREAM
===
4 lg Egg yolks
6 tablespoon Sugar
4 teaspoon Cornstarch
2 cup Milk; scalded
1 tablespoon Dark rum
1 teaspoon Vanilla extract
1 One half ounce Semisweet chocolate; melted
One half ounce Unsweetened chocolate;
melted
=== CHIFFON TOPPING ===
2 tablespoon Water
1 One half teaspoon Unflavored gelatin
2 tablespoon Dark rum
1 teaspoon Vanilla extract
3 Egg whites
One fourth teaspoon Cream of tartar
6 tablespoon Sugar
One fourth cup Heavy cream; whipped soft
peaks
=== GARNISH ===
One half cup Heavy cream; well chilled
1 ounce Semisweet chocolate; shaved

* Note: See the "Chocolate Crumb Crust" recipe which is included in
this collection.

Make the pastry cream: Place the egg yolks in a large mixing bowl.
Beat with a whisk. Gradually add the sugar, 1 tablespoon at a time,
whisking until the mixture is thick and light in color. Blend in the
cornstarch, mixing until smooth. Stir in the hot milk. Cook the
mixture in a heavy saucepan over mediumlow heat, stirring constantly
until mixture comes to a boil and is thickened. Remove from the heat
and stir in the rum and vanilla. Measure 1 One fourth cups of pastry cream
and place it in a bowl. Keep the remaining pastry cream in the
saucepan to use for the chiffon topping. Blend the melted chocolates
into the 1 One fourth cups pastry cream, then empty the mixture into the
cooled crust. Chill while preparing the chiffon topping. Make the
chiffon topping: Place the water in a small heatproof container.
Sprinkle the gelatin over the top, and let stand about 5 minutes to
soften. Do not stir. Then place container in a skillet filled with
1/2inch simmering water for 3 to 5 minutes, until the gelatin is
clear and dissolved. Over low heat, warm the remaining pastry cream.
Off the heat, stir in the dissolved gelatin and blend well. Blend in
the rum and vanilla. Empty the pastry cream into a large mixing bowl.
Set the bowl in an ice water bath to cool the mixture. Stir
occasionally. As the pastry cream cools, it will start to thicken and
is ready to use. Remove the bowl from the ice while you make the
meringue. Do not let the mixture become too cold or it will overgel.
Place the egg whites in the large bowl of an electric mixer fitted
with beaters or whip attachment. Whip on medium speed until frothy.
Add the cream of tartar. When the whites form soft peaks, add the
sugar, 1 tablespoon at a time, taking about 30 seconds. Increase the
speed to mediumhigh, and beat for 10 seconds longer, forming a soft
meringue. Do not overbeat. Fold a quarter of the meringue into the
pastry cream to lighten it. Then fold in the remaining meringue and
the whipped cream. Spoon the mixture on top of the chocolate layer
and smooth the top as best you can, forming a mound in the center.
Refrigerate for 6 to 8 hours or overnight before serving. Garnish the
pie: In a chilled bowl with chilled beaters, whip the cream until
firm peaks form. Empty into a 14inch pastry bag fitted with a #822
large open star tip. Make a lattice design across the top. Sprinkle
with the shaved chocolate. This recipe yields 6 to 8