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1
Make the pastry cream: Place the egg yolks in a large mixing bowl.
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2
Beat with a whisk.
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3
Gradually add in the sugar, 1 Tbsp.
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4
at a time, whisking till the mix is thick and light in color.
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5
Blend in the cornstarch, mixing till smooth.
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6
Stir in the warm lowfat milk.
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7
Cook the mix in a heavy saucepan over medium-low heat, stirring constantly till mix comes to a boil and is thickened.
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8
Remove from the heat and stir in the rum and vanilla.
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9
Measure 1 1/4 c. of pastry cream and place it in a bowl.
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10
Keep the remaining pastry cream in the saucepan to use for the chiffon topping.
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11
Blend the melted chocolates into the 1 1/4 c. pastry cream, then empty the mix into the cooled crust.
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12
Refrigeratewhile preparing the chiffon topping.
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13
Make the chiffon topping: Place the water in a small heatproof container.
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14
Sprinkle the gelatin over the top, and let stand about 5 min to soften.
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15
Don't stir.
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16
Then place container in a skillet filled with 1/2-inch simmering water for 3 to 5 min, till the gelatin is clear and dissolved.
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17
Over low heat, hot the remaining pastry cream.
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18
Off the heat, stir in the dissolved gelatin and blend well.
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19
Blend in the rum and vanilla.
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20
Empty the pastry cream into a large mixing bowl.
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21
Set the bowl in an ice water bath to cold the mix.
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22
Stir occasionally.
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23
As the pastry cream cools, it will start to thicken and is ready to use.
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24
Remove the bowl from the ice while you make the meringue.
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25
Don't let the mix become too cool or possibly it will overgel.
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26
Place the egg whites in the large bowl of an electric mixer fitted with beaters or possibly whip attachment.
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27
Whip on medium speed till frothy.
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28
Add in the cream of tartar.
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29
When the whites form soft peaks, add in the sugar, 1 Tbsp.
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30
at a time, taking about 30 seconds.
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31
Increase the speed to medium-high, and beat for 10 seconds longer, forming a soft meringue.
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32
Don't overbeat.
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33
Fold a quarter of the meringue into the pastry cream to lighten it.
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34
Then mix in the remaining meringue and the whipped cream.
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35
Spoon the mix on top of the chocolate layer and smooth the top as best you can, forming a mound in the center.
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36
Chill for 6 to 8 hrs or possibly overnight before serving.
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37
Garnish the pie: In a chilled bowl with chilled beaters, whip the cream till hard peaks form.
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38
Empty into a 14-inch pastry bag fitted with a #822 large open star tip.
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39
Make a lattice design across the top.
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40
Sprinkle with the shaved chocolate.
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41
This recipe yields 6 to 8 servings.
