Ingredients
For the cookie crumb crust
2 cups chocolate cookie crumbs
1/3 cup melted butter
2 tbsp sugar
For the filling layers
2 teaspoons gelatine
¼ cup milk
2 cups milk
2 tablespoons cornstarch
2 egg yolks
½ cup sugar
½ cup dark chocolate chips
1 tsp vanilla extract
¼ cup rum
2 egg whites
¼ tsp cream of tartar
1/3 cup sugar
Instructions
To prepare the crust
Combine the cookie crumbs, butter and sugar together and press into the bottom and sides of a lightly greased 10 inch pie plate.
To prepare the rum gelatine layer
Soften 1 envelope (2 teaspoons) gelatine in ¼ cup milk. Set aside.
In a small saucepan combine the 2 cups milk, cornstarch, egg yolks and sugar.
Heat just to boiling over medium heat, stirring constantly. Measure off 1 cup of the custard and to it add the chocolate chips
Stir until the chocolate is fully melted and the custard is smooth. Spread in the bottom of the prepared cookie crumb crust.
To the remaining custard add the softened gelatine and stir until it is dissolved into the mixture, then stir in the vanilla extract and rum.
Place the custard bowl in an ice bath and stir occasionally, scraping the sides of the bowl with a rubber spatula until the gelatine in the custard begins to partially set, forming soft mounds.
With an electric mixer begin to beat the egg whites and cream of tarter to soft peaks.
Gradually beat in the 1/3 cup of sugar.
Continue to beat until the sugar is dissolved and the meringue is quite stiff.
Slowly begin to beat in the custard by large spoonfuls, beating well after each addition until all the custard is incorporated.
Pour the mixture over the chocolate custard in the prepared cookie crumb crust.
Chill the pie in the refrigerator for at least 2-3 hours or overnight before garnishing with whipped cream and chocolate shavings or melted chocolate and serving.
