Deep-Dish Chocolate Cream Pie

Directions

1. 1
   To make the pudding, whisk together the sugar, cocoa, cornstarch, and salt in a medium heavy pan.
2. 2
   Slowly whisk in the milk and cream and add the vanilla bean and seeds (if using).
3. 3
   Slowly bring the mixture to a boil over medium heat, whisking constantly.
4. 4
   Once the mixture comes to a boil, let it boil for 1 minute.
5. 5
   Remove the pan from the heat and whisk in the chocolate and butter, along with the vanilla extract, if using, until smooth.
6. 6
   Strain the pudding through a fine-mesh sieve into a bowl and press a piece of plastic wrap directly onto the surface.
7. 7
   Let cool at room temperature for 30 minutes; then transfer to the refrigerator and let chill completely, at least 4 hours and up to 24 hours.
8. 8
   To make the graham cracker disks, preheat the oven to 350F.
9. 9
   Combine the butter and vanilla bean and seeds in a small saucepan and melt over low heat.
10. 10
    Remove from the heat and keep warm.
11. 11
    Discard the vanilla bean before using.
12. 12
    Combine the graham cracker crumbs and sugar in a medium bowl, add the melted butter, and stir until combined.
13. 13
    Pat the mixture evenly and firmly into an 18 x 12-inch rimmed baking sheet.
14. 14
    Bake until light golden brown and set, about 10 minutes.
15. 15
    Let cool completely on a wire rack.
16. 16
    Using a 3-inch cookie cutter or a very sharp paring knife, carefully cut out 8 disks.
17. 17
    To make the whipped cream, combine the cream, sugar, rum, if using, and vanilla seeds in a large bowl and whip, using a handheld mixer or a balloon whisk, until soft peaks form.
18. 18
    Divide the pudding among 8 shallow bowls and spread some of the whipped cream evenly over the pudding.
19. 19
    Top each with a graham cracker disk.