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1
Preheat the oven to 400 degrees.
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2
For the crumb crust: combine the nuts, flour, salt, sugar, and cinnamon in a mixing bowl, and stir to mix well.
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3
Stir in the melted butter and continue stirring until the mixture has absorbed the butter.
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4
Break the mixture into even 1/2 to 1/4 inch crumbs, rubbing with the fingertips.
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5
Place half the crumb mixture into a 9 inch Pyrex pie pan and press with the fingertips to line the pan evenly.
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6
Place the remaining crumb mixture, in an even 1/2 inch layer on a cookie sheet.
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7
Bake the crust and crumbs on the middle rack of the oven about 20 minutes, until crisp and light golden in color.
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8
Cool the crust and crumbs on racks.
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9
For the Mousse Filling: Whip the cream until it holds soft peaks and set it aside in the refrigerator.
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10
Sprinkle the gelatin on the water in a small, heatproof bowl.
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11
Allow to soak 5 minutes, then place over a small pan of simmering water to melt while preparing the filling.
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12
When the gelatin is melted, remove from the pan and allow to cool.
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13
In the bowl of an electric mixer, or another heatproof bowl, whisk the egg yolks.
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14
Whisk in the rum, then the sugar.
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15
Place over a pan of gently simmering water and whisk constantly until thickened, about 3 minutes.
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16
If the yolk mixture becomes too hot, it may scramble.
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17
Remove the bowl from the water and beat by machine, on medium speed, until cooled to room temperature.
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18
Whisk in the dissolved gelatin, then fold in the whipped cream and the chopped nuts.
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19
Pour the filling into the cooled shell and smooth the top.
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20
Cover loosely with plastic wrap and chill until set at least 6 hours.
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21
To finish the pie, top with the baked crumbs.
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22
Or whip the optional cream, spread half on the mousse and top with the crumbs.
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23
Then, pipe a border of rosettes of the remaining cream around the edge of the pie with a pastry bag fitted with a star tube.
