Black-Bottom Pie

• 1 1/4 cups graham cracker crumbs
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3 tablespoons sugar
• Pinch of salt
• 1/3 cup sugar
• 1/3 cup Dutch-process cocoa powder
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 3 ounces bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, cut into small pieces
• 1/2 teaspoon pure vanilla extract
• 1 1/2 teaspoons unflavored gelatin
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 2 tablespoons light rum
• 4 large egg whites, room temperature

1. Make the crust: Stir together the graham cracker crumbs, butter, sugar, and salt in a bowl.
2. Press into the bottom and up the sides of a 9-inch pie plate.
3. Refrigerate until firm, about 30 minutes.
4. Preheat the oven to 350F.
5. Bake until the crust is set and begins to turn golden brown, about 12 minutes.
6. Let cool completely on a wire rack.
7. Make the filling: Sift together the sugar, cocoa powder, cornstarch, and salt into a medium saucepan.
8. Gradually whisk in the milk.
9. Cook over medium-high heat, stirring constantly, until almost boiling.
10. Reduce heat to medium; add the chocolate.
11. Cook, stirring constantly, until the chocolate has melted and the mixture is thick, about 2 minutes.
12. Remove from heat; whisk in the butter and vanilla until smooth.
13. Spread the chocolate mixture over the crust.
14. Refrigerate until cold and firm, about 1 hour.
15. Make the topping: Prepare an ice-water bath; set aside.
16. Sprinkle the gelatin over 2 tablespoons cold water in a small bowl.
17. Let stand until soft, about 3 minutes.
18. Whisk 1/4 cup sugar, the cornstarch, and the salt in a medium saucepan.
19. Gradually whisk in the milk.
20. Cook over medium-high heat, stirring constantly, until the mixture is thick and boiling, about 5 minutes.
21. Remove from heat; stir in the gelatin mixture, and let cool completely.
22. Stir in the vanilla and rum.
23. Briefly place the pan in the ice-water bath to thicken slightly, if needed.
24. Do not let it set completely.
25. Set aside.
26. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until soft peaks form.
27. Reduce speed to low; continue beating while you make the syrup.
28. Bring the remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve the sugar.
29. Brush down the sides of the pan with a wet pastry brush to prevent crystals from forming.
30. Cook, without stirring, until the syrup registers 240F on a candy thermometer.
31. Raise the mixer speed to high, and beat the egg whites just until stiff peaks begin to form.
32. Immediately pour the syrup into the egg whites in a slow, steady stream near the side of the bowl, avoiding the whisk (it might splatter).
33. Beat until glossy and cooled, about 7 minutes.
34. Fold the meringue mixture into the reserved gelatin mixture in 3 batches until just combined.
35. Mound the mixture into the chocolate-filled crust.
36. Refrigerate the pie for 2 1/2 hours or overnight before serving.

graham cracker crumbs, unsalted butter, sugar, salt, sugar, dutch, cornstarch, salt, milk, bittersweet chocolate, unsalted butter, vanilla, unflavored gelatin, sugar, cornstarch, salt, milk, vanilla, light rum, egg whites

Taken from www.epicurious.com/recipes/food/views/black-bottom-pie-392984 (may not work)