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1
Chocolate shavings, for garnish, optional
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2
Preheat the oven to 375 degrees F.
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3
Place the chocolate wafer cookies in the bowl of a food processor and process until fine crumbs.
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4
Add the sugar and butter and process until thoroughly combined.
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5
Transfer the crumb mixture to a 9 1/2-inch pie pan and press firmly onto the bottom and up the sides to form a crust.
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6
Bake for 8 to 10 minutes, or until fragrant.
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7
Transfer to a cooling rack and allow to cool completely.
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8
In a small bowl combine the rum, water and gelatin.
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9
Stir and set aside until gelatin has softened, about 5 minutes.
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10
In a saucepan combine the milk, egg yolks, sugar and cornstarch and stir or whisk until thoroughly combined.
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11
Heat over medium-high heat until mixture comes to a boil and thickens, whisking constantly.
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12
Remove from the heat and add the gelatin mixture.
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13
Stir until smooth, then transfer 1 cup of the hot mixture to a clean mixing bowl and add the chocolate morsels.
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14
Stir until the chocolate is melted and the mixture is smooth.
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15
Transfer the chocolate mixture to the cooled crust and refrigerate, lightly covered, for 30 minutes.
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16
(Allow the remaining warm custard mixture to continue cooling on the counter in the interim.)
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17
After 30 minutes have passed, add the heavy cream and confectioners' sugar to a medium mixing bowl and beat until stiff peaks form.
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18
Remove 1 cup of the whipped cream and add it to the remaining custard mixture.
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19
Fold to combine, then spread gently on top of the first layer in the pie crust.
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20
Top with the remaining whipped cream and refrigerate until thoroughly chilled and set, at least 4 hours and up to overnight.
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21
When ready to serve, garnish the pie with chocolate curls and cut into slices.
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22
Serve cold.
