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