-
1
Preheat the oven to 375F Carefully line the pie plate with parchment paper, gently pressing the parchment into the edges of the crust; weigh down the parchement with dried beans or pie weights.
-
2
Bake until edges or pastry begin to turn golden, about 15 minutes.
-
3
Carefully remove pie weights and parchment paper.
-
4
Continue to bake until crust is golden brown, 15-20 minutes more.
-
5
Transfer crust to a wire rack to cool completely.
-
6
To make the filling: Prepare an ice-water bath.
-
7
In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate; set aside.
-
8
Place 1/4 cup water in a small bowl, and sprinkle gelatin over it; set aside to soften.
-
9
In a medium bowl, whisk together 4 egg yolks, 1/4 cup sugar, and the cornstarch; set aside.
-
10
In a medium saucepan, combine milk and 1/4 cup sugar.
-
11
Bring just to a boil.
-
12
Add about one-quarter of the hot-milk mixture to the egg mixture, whisking constantly, until combined.
-
13
Return egg-milk mixture to saucepan, and bring to a boil.
-
14
Remove from heat when mixture mixture has boiled and thickened, 3-4 minutes.
-
15
Measure out 1 cup custard, and transfer to a medium bowl.
-
16
Add the melted chocolate and vanilla to it, stirring until the chocolate is melted.
-
17
Transfer the bowl to the ice-water bath to cool completely.
-
18
When cool, spread evenly in the bottom of the pie crust.
-
19
Transfer pie crust to refrigerator until set, about 5 minutes.
-
20
Add softened gelatin to remaining custard.
-
21
Transfer pan to the ice-water bath to cool just until beginning to set.
-
22
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, with salt and cream of tartar until soft peaks form.
-
23
With machine running, gradually add remaining 1/2 cup sugar, and beat until glossy peaks form.
-
24
Stir 1/3 of whipped egg whites into custard to lighten.
-
25
Gently but thoroughly fold in remaining whites and rum.
-
26
Spread over chocolate layer.
-
27
Refrigerate pie for at least 3 hours and up to overnight.
-
28
Whip cream until stiff peaks form.
-
29
Spread over custard or pipe on top with a pastry bag fitted with a star tip.
-
30
Sprinkle chocolate shavings on top.
-
31
Chill until ready to serve.
