| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | October 199 | 1 | servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 1/4 | c | Cornstarch |
| 2 | tb | Unsweetened cocoa powder |
| 1 | Pinches salt | |
| 6 | lg | Egg yolks |
| 2 | c | Low-fat; (1%) milk |
| 1/2 | c | Chilled whipping cream |
| 6 | oz | Bittersweet; (not unsweetened) or |
| ; semisweet | ||
| ; chocolate, chopped | ||
| 1 | tb | Dark rum |
| 1 | ts | Vanilla extract |
| Chocolate Crumb Crust | ||
| 1 | c | Chilled whipping cream |
| 2 | tb | Powdered sugar |
| 1 | ts | Dark rum |
| Chocolate curls |
INSTRUCTIONS
FILLING TOPPING 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. For Topping: Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.) Makes 8 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 1133 Calories (kcal); 32g Total Fat; (26% calories from fat); 19g Protein; 186g Carbohydrate; 1276mg Cholesterol; 183mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.
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