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