Rebecca's Black Bottom Icebox Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever. Ingredients:
1 (9-oz.) package chocolate wafers |
1/2 cup butter, melted |
2/3 cup sugar |
3 tablespoons cornstarch |
4 egg yolks |
2 cups milk |
2 (4-oz.) bittersweet chocolate baking bars, chopped |
1 tablespoon dark rum |
1 1/2 teaspoons vanilla extract |
2 cups heavy whipping cream |
1/4 cup sugar |
garnish: bittersweet chocolate shavings |
Directions:
1. 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.
2. Whisk together 2/3 cup sugar and 3 Tbsp. cornstarch in a 3-qt. heavy saucepan.
3. 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.
4. Microwave chocolate in a microwave-safe glass bowl at HIGH 1 1/2 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.
5. Beat whipping cream and 1/4 cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.
6. Note: We tested with Nabisco FAMOUS Chocolate Wafers and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars.
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