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Black-Bottom Pie

from: Tapels

Crust Ingredients: -
  • 21/2 cups (625 mL) chocolate wafer cookie crumbs
  • 3/4 cup (175 mL) Unsalted Butter, melted

Filling Ingredients:-
  • 3 cups (750 mL) milk
  • 1/2 cup (150 mL) Corn starch
  • 1/4 cup (60 mL) dark brown sugar
  • 1/4 cup (60 mL) Golden Corn syrup
  • 1 large 3 egg, beaten
  • 3 tbsp (45 mL) Unsalted Butter
  • 1 cup (250 mL) Milk Chocolate Chips
  • 2 tbsp (30 mL) dark rum or bourbon
  • 1 1/2 cups (375 mL) 35% whipping cream
  • 2 tbsp (30 mL) granulated sugar

Crust Preparation:-

Preheat the oven to 350°F (180°C). 

Toss the wafer crumbs with the butter until coated. Press into the bottom and up the sides of a 9-inch (23 cm) deep-dish pie plate. 

Bake for 10 minutes or until set. Cool completely. 

Filling:-

Meanwhile, whisk the milk with the corn starch, brown sugar and corn syrup until smooth in a large, heavy saucepan. 

Set over medium heat and cook, stirring, for 10 minutes or until thickened. 

Beat a little of the hot milk mixture with the egg. 

Whisk the warmed egg mixture into the milk mixture. 

Cook, stirring constantly, for 1 minute or until thickened. Remove from the heat; stir in the butter. 

Divide the custard into two equal portions. 

Add the chocolate chips to one portion; stir until melted and smooth. 

Spread evenly over the bottom of the prepared crust. 

Add the rum to the remaining custard. 

Spread the rum custard evenly over the chocolate layer. Chill for 6 hours or until completely set. 

Just before serving, beat the whipping cream with the granulated sugar until thick. 

Garnish the pie with the whipped cream. Makes 8 servings. 




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