1 9″ pre-baked cool pie shell
2 tablespoons Flour
2 tablespoons Cornstarch
1/2 teaspoon Salt
3/4 cup Sugar
2 cups Milk
2 ounces Bitter chocolate
3 Egg yolks
1 teaspoon Vanilla
1 tablespoon Butter
2 tablespoons Dark rum
1/2 cup Maraschino cherries — drained
1 1/2 cups Whipping cream
2 tablespoons Powdered sugar
Bitter chocolate grated
In a saucepan, combine the dry ingredients, add the milk and chocolate, and bring to a boil. Lower the heat and cook, stiring constantly until thickened.Lightly beat the egg yolks and add slowly to the custard, stirring over low heat for 2 to 3 minutes.Add the vanilla, rum, and butter and cool to room temperature. Lastly, whip 1/2 cup of the cream and fold into the pudding mixture with the cherries.(cherries cut into quarters). Serve topped with the remaining 1 cup of cream whipped with the powdered sugar, and garnish with the grated chocolate.From -Chocolate Crazy- “Miss Grimble” Sylvia Hirsch