Skill required: Ice cream lover
Crust:
1 1/4 cups chocolate-wafer crumbs
1/4 cup butter, melted
1. In medium bowl, combine cookie crumbs and melted butter; mix well.
2. With fingers, press mixture evenly on bottom and sides of a 9-inch pie plate.
3. Place in freezer.
Filling:
2 pints chocolate ice cream
2 squares semi-sweet chocolate, melted
1 cup heavy cream
1/4 cup sugar
2 tablespoons golden rum
Semi-sweet chocolate curls
1. Let ice cream soften slightly.
2. Turn into large bowl of electric mixer; beat at medium speed, just until smooth.
3.Gradually add melted chocolate, beating constantly - chocolate will harden and form very fine pieces.
4. Turn into crumb crust; return to freezer
5. In small bowl, beat cream until thick.
6. Gradually beat in sugar until mixture is thick.
7. Fold in rum.
8. Freeze until mixture will mound - about 2 hours.
9. Spoon on pie, swirling top.
10.Freeze until very firm - at least 2 hours.
If keeping more than 1 day, wrap with plastic film after cream has frozen.
To serve, garnish with chocolate curls.
Yield: 8 servings
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