Martha Stewart Black-Bottom Pie

Directions

• Make the crust: Stir 1 1/4 cups graham cracker crumbs, 1/4 cup melted butter, 3 tablespoons sugar and a pinch of salt in a bowl. Press it into the bottom and up the sides of a 9-inch pie plate, then refrigerate for about 30 minutes until firm.
• Bake the crust: Preheat the oven to 350°F and bake the crust for about 12 minutes. It is ready once it is set and just turning golden, so cool it completely on a wire rack.
• Start the chocolate filling: Sift 1/3 cup sugar, 1/3 cup Dutch-process cocoa powder, 2 tablespoons cornstarch and 1/8 teaspoon salt into a medium saucepan. Whisk in 1 1/2 cups whole milk gradually, then cook over medium-high heat, stirring constantly, until it is almost boiling.
• Melt in the chocolate: Reduce the heat to medium and add 3 ounces finely chopped bittersweet chocolate. Stir for about 2 minutes until it melts and thickens. Then remove it from the heat and whisk in 2 tablespoons butter and 1/2 teaspoon vanilla until smooth.
• Chill the black bottom: Spread the chocolate mixture over the cooled crust. Refrigerate for about 1 hour until cold and firm.
• Soften the gelatin: Prepare an ice-water bath and set it aside. Sprinkle 1 1/2 teaspoons gelatin over 2 tablespoons cold water in a small bowl and let it stand about 3 minutes until soft.
• Cook the topping custard: Whisk 1/4 cup of the sugar, 1 tablespoon cornstarch and 1/8 teaspoon salt in a medium saucepan, then whisk in 1 cup whole milk gradually. Cook over medium-high heat, stirring constantly, for about 5 minutes until thick and boiling.
• Add gelatin and cool: Remove the pan from the heat and stir in the softened gelatin, then let it cool completely. Stir in 1 teaspoon vanilla and 2 tablespoons rum. If it needs to thicken a little, set the pan briefly in the ice bath, but never let it set.
• Whip the egg whites: Put 4 room-temperature egg whites in a mixer bowl fitted with the whisk. Beat on medium-low until soft peaks form, then drop to low speed while you make the syrup.
• Make the syrup: Bring the remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve the sugar. Brush down the sides with a wet pastry brush, then cook without stirring until it reads 240°F on a candy thermometer.
• Beat in the syrup: Raise the mixer to high and beat the whites until stiff peaks just begin to form. Pour the syrup in a slow, steady stream near the side of the bowl, away from the whisk, and beat about 7 minutes until glossy and cooled.
• Fold and chill the pie: Fold the meringue into the gelatin mixture in 3 batches until just combined. Mound it over the chocolate layer and refrigerate for 2 1/2 hours or overnight before serving.