Chocolate Cream Pie

Directions

1. 1
   Prepare the pie shell according to the recipe directions.
2. 2
   Bake and let cool on a rack before filling.
3. 3
   In a heavy saucepan, combine the sugar, flour, constarch, and salt.
4. 4
   Add the milk gradually, stirring constantly with a wire whisk to remove any lumps.
5. 5
   Add the chopped chocolates.
6. 6
   Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; continue stirring and boil for 1 minute.
7. 7
   Remove from the heat.
8. 8
   Gradually stir a few teaspoon of the pudding mixture into the beaten yolks, mixing constantly until blended.
9. 9
   When you have added about 1/2 cup, pour the yolk mixture back into the pan, stirring until combined.
10. 10
    Cook, stirring constantly, for 2 minutes, until thick and smooth.
11. 11
    Remove from the heat.
12. 12
    Add the butter gradually.
13. 13
    Stir in the 1 tablespoon rum and vanilla.
14. 14
    Pour the filling into the baked crust.
15. 15
    Cover the surface of the filling with plastic wrap.
16. 16
    Let cool.
17. 17
    Refrigerate for 3 to 4 hours, or until firm.
18. 18
    The pie can be held in the refrigerator for up to 24 hours.
19. 19
    Just before serving, whip the cream until soft peaks from.
20. 20
    Add the confectioners sugar and 1 teaspoon rum and beat until stiff.
21. 21
    Pipe the whipped cream on top of the pie.
22. 22
    Sprinkle with the grated chocolate.