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1
For crust, heat oven to 375F In a large bowl combine cracker crumbs, sugar and butter.
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2
Press on bottom and sides of a 9-inch pie plate.
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3
Bake 8 minutes or until edge is golden brown.
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4
Cool on wire rack.
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5
For filling, in a large bowl combine sugar and cornstarch; stir with a whisk.
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6
Add eggs, egg yolk and about 3/4 cup milk; whisk to combine.
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7
In a medium saucepan, heat remaining 1 3/4 cups milk until hot; gradually whisk into egg mixture.
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8
Pour mixture back into pan; cook over medium heat, stirring with a wooden spoon, until thick and bubbly.
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9
Turn to very low heat; cook and stir 1 minute.
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10
Remove from heat and stir in vanilla.
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11
For the vanilla custard, pour about half of the custard into a bowl and press plastic wrap on surface.
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12
For the chocolate custard, add chocolate to remaining custard in pan and whisk until smooth.
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13
Pour into pie shell and press plastic wrap onto surface.
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14
Chill both custards 3 hours or until cold.
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15
Beat cream until soft peaks form.
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16
Add confectioners sugar and rum and beat until stiff (almost instantly).
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17
Whisk vanilla custard and fold in whipped cream.
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18
Spread on top of the chocolate layer and garnish with chocolate shavings.
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19
Chill 2 hours or until firm enough to cut.
