Black Bottom Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade), fully baked and cooled
• 2 cups whole milk
• 2/3 cup granulated sugar, divided
• 1/4 cup cornstarch
• 4 large egg yolks
• 3 oz semisweet chocolate, chopped
• 1 tsp unflavored gelatin, softened in 2 tbsp cold water
• 2 tbsp rum
• 1 cup heavy cream, whipped with 2 tbsp sugar (for topping)

Instructions

1. 1If not using a pre-baked crust, blind-bake the crust at 400°F (205°C) with pie weights for 15 minutes, remove the weights, and bake 5 more minutes until golden. Cool completely.
2. 2Whisk the milk, half the sugar, cornstarch, and egg yolks together in a saucepan and cook, whisking constantly, until thickened, about 8 minutes.
3. 3Divide the custard in half. Stir the chopped chocolate into one half and spread it in the crust; chill until set, about 20 minutes.
4. 4Stir the softened gelatin and rum into the remaining plain custard and let cool slightly, then pour over the set chocolate layer.
5. 5Pour the warm filling into the cooled crust and press plastic wrap directly onto the surface to prevent a skin from forming.
6. 6Refrigerate at least 4 hours, or until fully chilled and set.
7. 7Top with sweetened whipped cream before serving.

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