Best chocolate cake with cookie base

Instructions (35 steps)

1. 1 Graham cracker crust: In a small bowl, combine graham cracker crumbs, sugar, and butter.
2. 2 Press evenly onto the bottom and up the sides of a 9-inch pie plate.
3. 3 Refrigerate until firm.
4. 4 Chocolate layer: In a medium saucepan, combine sugar, cornstarch, and salt.
5. 5 Gradually stir in milk.
6. 6 Cook over medium heat, stirring constantly, until mixture comes to a boil.
7. 7 Remove from heat.
8. 8 In a small bowl, beat egg yolks.
9. 9 Gradually blend in a small amount of the hot mixture.
10. 10 Return to saucepan.
11. 11 Cook over low heat, stirring constantly, for 2 minutes.
12. 12 Remove from heat.
13. 13 Remove 1-1/2 cups of custard to a medium bowl.
14. 14 Add semisweet chocolate pieces and vanilla extract.
15. 15 Stir until pieces are melted and mixture is smooth.
16. 16 Pour over prepared graham cracker crust.
17. 17 Refrigerate until set.
18. 18 While chocolate layer is chilling, prepare vanilla layer.
19. 19 Vanilla layer: In a large bowl, combine cold water and gelatin.
20. 20 Let stand 5 minutes.
21. 21 Add remaining warm custard.
22. 22 Stir until gelatin is dissolved.
23. 23 Chill for 15 minutes.
24. 24 Stir in rum.
25. 25 Beat with a wire whisk until smooth.
26. 26 Set aside.
27. 27 In a 1-1/2-quart bowl, combine egg whites and cream of tartar.
28. 28 Beat until foamy.
29. 29 Gradually add sugar.
30. 30 Beat until stiff peaks form.
31. 31 Fold egg whites into the custard.
32. 32 Pour over chocolate layer.
33. 33 Refrigerate until set.
34. 34 Garnish with whipped cream and chocolate curls, if desired.
35. 35 Yields one 9-inch pie.