Victorian Black Bottom Pie
|9 inch baked pie shell||1|
|Chocolate filling||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cornstarch||2 1⁄2 Tablespoon|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Dark rum||1 Tablespoon|
|Semi sweet chocolate||4 Ounce (1 Bar)|
|Cream filling||1⁄2 Cup (8 tbs)|
|Vanilla pudding mix||3 1⁄8 Ounce (1 Package)|
|Milk||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Light rum||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Pint|
|Powdered sugar||2 Tablespoon|
Chocolate Filling In heavy saucepan, blend sugar with cornstarch and salt.
Mix in milk and rum.
Add 7 sections broken chocolate.
(Reserve 1 section for Topping.) With wire whip, stir constantly until chocolate melts and mixture comes to hard boil.
Pour into pie shell.
Cover surface with plastic wrap to prevent film.
Chill while preparing Cream Filling.
Cream Filling In heavy saucepan, combine pudding mix, milk, half and half, rum and butter.
Stir constantly over low heat until mixture comes to hard boil.
Cool 5 minutes.
Stir and spoon over Chocolate Filling.
Cover surface with plastic wrap.
Chill 2 hours or until firm.
Topping Whip cream with powdered sugar and vanilla until stiff.
Grate remaining section chocolate.
Fold grated chocolate into whipped cream.
Spread over pie.