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1
To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
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2
Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
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3
Bake at 350u00b0F for 8-10 minutes; cool on a wire rack.
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4
To make the filling: In a small bowl, add the water and rum; stir to combine.
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5
Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
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6
In a saucepan, add the sugar and cornstarch; stir to combine.
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7
Gradually whisk in the milk and egg yolks.
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8
Bring mixture to a boil over medium heat, whisk constantly.
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9
Boil for 1 minute.
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10
Add in gelatin mixture; stir until mixture is dissolved.
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11
Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
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12
Chill 30 minutes or until set; set aside remaining custard.
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13
In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
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14
Gradually add powdered sugar; beat until soft peaks form.
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15
Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
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16
Chill pie and remaining whipped cream for 2 hours or until pie is set.
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17
Spread remaining whipped cream over the top.
