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1
Make the crust: Stir together the graham cracker crumbs, butter, sugar, and salt in a bowl.
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2
Press into the bottom and up the sides of a 9-inch pie plate.
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3
Refrigerate until firm, about 30 minutes.
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4
Preheat the oven to 350F.
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5
Bake until the crust is set and begins to turn golden brown, about 12 minutes.
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6
Let cool completely on a wire rack.
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7
Make the filling: Sift together the sugar, cocoa powder, cornstarch, and salt into a medium saucepan.
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8
Gradually whisk in the milk.
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9
Cook over medium-high heat, stirring constantly, until almost boiling.
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10
Reduce heat to medium; add the chocolate.
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11
Cook, stirring constantly, until the chocolate has melted and the mixture is thick, about 2 minutes.
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12
Remove from heat; whisk in the butter and vanilla until smooth.
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13
Spread the chocolate mixture over the crust.
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14
Refrigerate until cold and firm, about 1 hour.
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15
Make the topping: Prepare an ice-water bath; set aside.
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16
Sprinkle the gelatin over 2 tablespoons cold water in a small bowl.
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17
Let stand until soft, about 3 minutes.
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18
Whisk 1/4 cup sugar, the cornstarch, and the salt in a medium saucepan.
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19
Gradually whisk in the milk.
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20
Cook over medium-high heat, stirring constantly, until the mixture is thick and boiling, about 5 minutes.
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21
Remove from heat; stir in the gelatin mixture, and let cool completely.
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22
Stir in the vanilla and rum.
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23
Briefly place the pan in the ice-water bath to thicken slightly, if needed.
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24
Do not let it set completely.
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25
Set aside.
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26
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until soft peaks form.
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27
Reduce speed to low; continue beating while you make the syrup.
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28
Bring the remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve the sugar.
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29
Brush down the sides of the pan with a wet pastry brush to prevent crystals from forming.
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30
Cook, without stirring, until the syrup registers 240F on a candy thermometer.
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31
Raise the mixer speed to high, and beat the egg whites just until stiff peaks begin to form.
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32
Immediately pour the syrup into the egg whites in a slow, steady stream near the side of the bowl, avoiding the whisk (it might splatter).
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33
Beat until glossy and cooled, about 7 minutes.
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34
Fold the meringue mixture into the reserved gelatin mixture in 3 batches until just combined.
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35
Mound the mixture into the chocolate-filled crust.
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36
Refrigerate the pie for 2 1/2 hours or overnight before serving.
