Dark Chocolate Cream Pie

For the Crust:
1 3/4 cup chocolate graham crumbs
3/4 cup finely chopped pecans
5 tbs butter
Melt butter. In a small bowl, combine crumbs, pecans and butter. Press into a pie plate and bake at 350F for 8 minutes. Set aside to cool completely.
For the Filling:
2/3 cup sugar
1/4 cup cornstarch
2 tbs unsweetened cocoa powder
pinch salt
6 large eggs
2 cups milk (skim, 1% or 2%)
1/2 cup whipping cream
7 oz semisweet chocolate, chopped
2 tbs dark rum
1 tsp vanilla extract
In a heavy-bottomed, medium pot, whisk together sugar, cornstarch, cocoa and salt. Whisk in eggs to form a thick paste. In a separate pot, scald milk and cream. Gradually add hot milk to egg mixture, whisking over medium-high heat until mixture thickens. Let boil, whisking, for 1 minute. Add chopped chocolate and whisk until chocolate is melted and mixture is smooth. Remove from heat and add rum and vanilla. Whisk constantly while mixture cools for 5 minutes. Transfer to crust. Chill at least 2 hours or overnight, until cold. Top with whipped cream and chocolate shavings.