Black Bottom Chocolate Pie

Seems more complicated than it is. If I could get away with not sharing it, I would.



Chocolate Crumb Crust

* Nonstick vegetable oil spray
* 6 tablespoons (3/4 stick) unsalted butter
* 1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped (I use chocolate chips)
* 30 chocolate wafer cookies

Spray 9-inch-diameter glass pie dish with nonstick spray. Stir butter and chocolate in heavy small saucepan over low heat until melted. Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.


Filling

* 2/3 cup sugar
* 1/4 cup cornstarch
* 2 tablespoons unsweetened cocoa powder
* Pinch of salt
* 6 large egg yolks
* 2 cups low-fat (1%) milk
* 1/2 cup chilled whipping cream
* 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I use chocolate chips)
* 1 teaspoon vanilla extract
* Chocolate Crumb Crust


For Filling:
Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.

Top with whipped cream and enjoy.