Magic Black Bottom Pie 
Ingredients:
Ingredients
Pastry
- 9” Graham Cracker Crust
Filling
Pastry Cream Base
- 2C Half and Half
- ½C Sugar
- ½C Cornstarch
- 4 Yolks
- 2Tbls Butter
Chocolate Layer
- 6oz Bittersweet Chocolate, Chopped
- Half the Pastry Cream Base
Rum Chiffon
- Half Pastry Cream Base
- 2Tbls Rum
- 2tsp Vanilla
- 1½tsp Gelatin
- ¼C Cold Water
- 80g Egg Whites
- 80g Sugar
- ¼tsp Cream of Tartar
Topping
Cream Chantilly
- 1C Heavy Cream
- ¼C Powdered Sugar
- ½tsp Vanilla
Directions
- Make/buy a 9” deep dish graham or cookie crust.
- Make pastry cream.
- Pour half the hot pastry cream over chopped chocolate. Stir till melted.
- Pour the chocolate pastry cream into graham cracker crust. Cover with film wrap and chill for 30-45 minutes till set.
- While the chocolate layer chills, move on to the rum chiffon.
- Bloom gelatin in cold water. When bloomed, incorporate rum and vanilla into gelatin. Warm over boiling water till the gelatin melts, then mix into the warm pastry cream.
- Cover with film wrap and let cool.
- Once the chocolate layer is set, make a swiss meringue with the egg whites, sugar, and cream of tartar. Fold into rum pastry cream.
- Spread on chocolate layer, cover with film wrap, and chill till seat.
- When ready to serve, whip cream, powdered sugar, and vanilla till medium peaks, spread on pie, garnish with shaved chocolate.
- Eat!
Source: Year of the Pie
Enjoy! 
RSN