Thursday, April 24, 2014
By Brooke Dojny
(Continued from page 1)
Heat the chocolate in a microwave, checking and stirring every 30 seconds until melted and smooth. Set aside.
In a medium saucepan, whisk together the sugar, salt and cornstarch. Whisk in about a third of the milk until smooth. Stir in remaining milk and cream, place over medium-high heat and cook, whisking almost constantly, until mixture thickens and comes just to a boil, 4 to 5 minutes. In a small bowl, lightly beat the egg yolks.
Whisk about a cup of the hot milk mixture into the yolks to temper them, return yolk mixture to the saucepan, reduce heat to medium and cook, stirring and scraping the bottom of the pan, until mixture comes almost back to a boil, about 3 minutes.
Remove from heat and stir in the melted chocolate, butter, coffee powder and rum. Stir for about 3 minutes to release steam and pour into the prepared pie shell. Place a sheet of plastic wrap directly on the surface to prevent a skin from forming and refrigerate until firm, at least 2 to 3 hours. (Can be prepared up to 8 hours ahead.)
Before serving, whip the cream with the sugar and vanilla to stiff peaks. Using a pastry bag with a star tip, pipe rosettes on top of the pie or spread cream in an even layer. Cut into wedges to serve.
NOTE: Graham cracker crumbs can often be found in the baking section of the supermarket. To make your own, break about 9 full-size graham crackers into pieces and whir in a food processor to make fine crumbs.
Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently "Lobster!" (Storey, 2012). She lives on the Blue Hill peninsula, and can be contacted via Facebook at: