Knockout Pie - graham cracker crumbs

Method

• For crust, heat oven to 375F In a large bowl combine cracker crumbs, sugar and butter.
• Press on bottom and sides of a 9-inch pie plate.
• Bake 8 minutes or until edge is golden brown.
• Cool on wire rack.
• For filling, in a large bowl combine sugar and cornstarch; stir with a whisk.
• Add eggs, egg yolk and about 3/4 cup milk; whisk to combine.
• In a medium saucepan, heat remaining 1 3/4 cups milk until hot; gradually whisk into egg mixture.
• Pour mixture back into pan; cook over medium heat, stirring with a wooden spoon, until thick and bubbly.
• Turn to very low heat; cook and stir 1 minute.
• Remove from heat and stir in vanilla.
• For the vanilla custard, pour about half of the custard into a bowl and press plastic wrap on surface.
• For the chocolate custard, add chocolate to remaining custard in pan and whisk until smooth.
• Pour into pie shell and press plastic wrap onto surface.
• Chill both custards 3 hours or until cold.
• Beat cream until soft peaks form.
• Add confectioners sugar and rum and beat until stiff (almost instantly).
• Whisk vanilla custard and fold in whipped cream.
• Spread on top of the chocolate layer and garnish with chocolate shavings.
• Chill 2 hours or until firm enough to cut.