Rum Chocolate Cream Pie - cooking recipe

Ingredients

3/4 c. milk
3 1/4 c. milk (cold)
2 Tbsp. butter or margarine
1 c. sugar
2 sq. unsweetened chocolate, melted
6 Tbsp. cornstarch
4 egg yolks, slightly beaten
1/2 tsp. salt
2 Tbsp. rum
1 (10-inch) baked pie shell
1 c. whipping cream
chocolate curls, if desired

Preparation

Combine 3/4 cup milk, butter and sugar.
Stir over low heat until mixture comes to a boil.
Add melted chocolate, mix well. Blend cornstarch to thin paste with a little cold milk, stir in remaining cold milk (3 1/4 cups total).
Add the chocolate mixture slowly while stirring.
Cook and stir until well thickened.
Cook for 10 minutes, without stirring.
Add hot mixture to egg yolks; mix well and return to saucepan.
Add salt, cook and stir for 1 minute.
Remove from heat, add rum.
Spoon into baked pie shell. Chill until firm.
Whip cream, swirl on pie.
Garnish with chocolate curls.