Black-Bottom Chocolate Cream Pie

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Firmly press mixture into bottom and up side of a 22cm pie plate.

Black-bottom chocolate cream pie

Active time

45 minutes

Total time

50 minutes plus chilling

Makes

· 12 servings

· 24 chocolate wafers

· 6 tbsp butter or margarine

· 1 cup plus 3 tbsp sugar

· ¹/₃ cup cornflour

· ¼ tsp salt

· 3½ cups milk

· 4 large egg yolks

· 85g good-quality dark chocolate, finely chopped

· 1 tbsp dark rum (optional)

· 1 cup whipping cream good-quality dark-chocolate or milk-chocolate curls or shavings for garnish (optional)

1. Preheat oven to 190⁰C.

2. In a food processor, pulse wafers into very fine crumbs. (You should have 1¼ cups). In a medium bowl, melt 4 tablespoons butter; add crumbs and 1 tablespoon sugar. Stir until moistened. Firmly press mixture into bottom and up side of a 22cm pie plate.

3. Bake for 10 to 12 minutes or until set. Leave to cool on a wire rack.

4. In a heavy 2,8-litre saucepan, whisk cornflour, salt and 1 cup sugar. While whisking, gradually add milk. Cook on medium-high boiling and thickened, whisking constantly. Remove from heat.

Firmly press mixture into bottom and up side of a 22cm pie plate.

5. In a large bowl, whisk egg yolks until blended. Whisk in not milk mixture in a steady stream. Return mixture to saucepan and cook on medium for 4 to 6 minutes or until mixture boils and thickens, stirring constantly. Remove from heat and add chocolate. Stir until melted, then stir in remaining 2 tablespoons butter until melted. Stir in rum, if using.

6. Pour mixture into cooled pie crust and spread evenly. Press sheet of cling wrap directly against surface. Refrigerate for at least 4 hours or overnight, or until cold and stiff.

7. When ready to serve, beat whipping cream until thickened. While beating, gradually add remaining 2 tablespoons sugar. Beat until soft peaks form. Dollop cream over pie. Garnish with chocolate curls, if desired.