<http://schema.org/recipeInstructions>
" Preheat oven to 375 degrees F. In food processor, pulse wafers into very fine crumbs. (You should have 1 1/4 cups.) In medium bowl, melt 4 tablespoons butter; add crumbs and 1 tablespoon sugar. Stir until moistened. Firmly press mixture into bottom and up side of 9-inch pie plate. Bake 10 to 12 minutes or until set. Cool on wire rack. In heavy 3-quart saucepan, whisk cornstarch, salt, and 1 cup sugar. While whisking, gradually add milk. Cook on medium-high 7 to 8 minutes or until boiling and thickened, whisking constantly. Remove from heat. In large bowl, whisk egg yolks until blended. Whisk in hot milk mixture in steady stream. Return mixture to saucepan and cook on medium 4 to 6 minutes or until mixture boils and thickens, stirring constantly. Remove from heat and add chocolate. Stir until melted, then stir in remaining 2 tablespoons butter until melted. Stir in rum, if using. Pour mixture into cooled pie crust and spread evenly. Press sheet of plastic wrap directly against surface. Refrigerate at least 4 hours or up to overnight, or until cold and stiff. When ready to serve, beat cream until thickened. While beating, gradually add remaining 2 tablespoons sugar. Beat until soft peaks form. Dollop over pie. Garnish with chocolate curls if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a13984/black-bottom-chocolate-cream-pie-recipe-ghk0212/>