When I made this. I could not believe how yummy it was. It had 1/2 the calories of the regular pie. The true Black Bottom pie has 42 grams of fat. This pie has 10 grams of fat per serving,and is just as delicious. I really wouldn't even call this a low fat pie. It is that good.
1in a medium saucepan combine sugar,cornstarch,and salt. Gradually add the milk. Stir until smooth.add the egg substitute. Mix well and cook on medium heat stirring constantly until it becomes custard. about 6-10 minutes.
2put 1/3 of custard in a small bowl and set aside.
In to the custard in the pan left over. Add cocoa,butter,and vanilla. Whisk until cocoa dissolves. Spread in to the pie crust,and refrigerate.
3In a medium bowl combine the gelatin and cool water. wait for it to soften.add boiling water,and stir until it dissolves.Add the Rum (or Rum extract)and the custard that you set aside.Mix well and refrigerate for 10 minutes,or until cold.
4Add 1/2 the cool whip topping to the Rum custard from the fridge.Fold in well. Pour on top of the chocolate custard in the crust.Spread evenly.put remaining cool whip on top. Refrigerate for 3 hours. If not serving right away put the remaining cool whip on before serving.Sprinkle with pecans.( Toast the pecans in a fry pan if wanted until slightly browned.)