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1
Prepare the pie shell according to the recipe directions.
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2
Bake and let cool on a rack before filling.
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3
In a heavy saucepan, combine the sugar, flour, constarch, and salt.
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4
Add the milk gradually, stirring constantly with a wire whisk to remove any lumps.
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5
Add the chopped chocolates.
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6
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; continue stirring and boil for 1 minute.
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7
Remove from the heat.
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8
Gradually stir a few teaspoon of the pudding mixture into the beaten yolks, mixing constantly until blended.
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9
When you have added about 1/2 cup, pour the yolk mixture back into the pan, stirring until combined.
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10
Cook, stirring constantly, for 2 minutes, until thick and smooth.
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11
Remove from the heat.
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12
Add the butter gradually.
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13
Stir in the 1 tablespoon rum and vanilla.
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14
Pour the filling into the baked crust.
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15
Cover the surface of the filling with plastic wrap.
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16
Let cool.
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17
Refrigerate for 3 to 4 hours, or until firm.
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18
The pie can be held in the refrigerator for up to 24 hours.
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19
Just before serving, whip the cream until soft peaks from.
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20
Add the confectioners sugar and 1 teaspoon rum and beat until stiff.
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21
Pipe the whipped cream on top of the pie.
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22
Sprinkle with the grated chocolate.
