1 cup rum
1 (1 ounce) pie crust
1/2 cup white sugar
4 eggs
1 1/2 cups milk
1 3/4 teaspoons cocoa powder
1 cup mint, crushed
1 (1 ounce) square unsweetened chocolate toffee
squares
In a medium bowl, puree rum cream sauces. Stir together sugar, eggs, milk and cocoa powder. Pour mixture into pastry-lined pie crust.
Fold chocolate and unsweetened chocolate into rum cream sauce. Spread over pie-top filling in 4 equal batches. Cook 1 minute in the microwave; pour over pie. Chill before serving.