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Rebecca's Black Bottom Icebox Pie

Source of Recipe

Southern Living


Recipe Introduction

"Attention chocolate lovers, this luxurious pie is going to be your new favorite dessert. Plus, you don’t even have to turn the oven on for this layered beauty. With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever."

List of Ingredients

â—¦ 1 (9-ounce) package chocolate wafers
â—¦ ½ cup butter, melted
â—¦ â…” cup sugar
â—¦ 3 tablespoons cornstarch
â—¦ 4 egg yolks
â—¦ 2 cups milk
â—¦ 2 (4-ounce) bittersweet chocolate baking bars, chopped
â—¦ 1 tablespoon dark rum
â—¦ 1½ teaspoons vanilla extract
â—¦ 2 cups heavy whipping cream
â—¦ ¼ cup sugar

â—¦ Garnish: bittersweet chocolate shavings


Recipe

Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs and butter, and firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Freeze crust 30 minutes.

Whisk together â…” cup sugar and 3 tablespoons cornstarch in a 3-quart heavy saucepan.

Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute. Remove from heat.

Microwave chocolate in a microwave-safe glass bowl at High 1½ minutes or until melted, stirring at 30-second intervals. Whisk melted chocolate, rum, and vanilla into thickened filling. Spoon filling into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming), and chill 8 to 24 hours.

Beat whipping cream and ¼ cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.


Makes 8 to 10 servings