Heat oven to 375F (190C). Line a
9-inch (23-cm) pie pan with pastry, building up a high fluted edge.
Set aside. Put chocolate and butter in small saucepan and set over
lowest heat until melted. Beat eggs, 1/3 cup (80ml) sugar, corn
syrup, chocolate mixture and vanilla together to blend. Stir in
pecans. Pour into pastry-lined pie pan. Bake 15-20 minutes or until
filling is just set and pastry is nicely browned. Cool. Beat egg
yolks until foamy. Gradually beat in 2/3 cup (160ml) sugar.
Combine water and gelatin in small
saucepan. Let stand 5 minutes then heat just to the boiling point,
stirring. Gradually beat into egg yolk mixture. Beat in rum. Set
bowl in ice water and chill until mixture begins to hold a shape
when dropped form a spoon. whip cream until stiff and fold into
gelatin mixture. Set back in ice water and chill until mixture
begins to hold peaks. Spoon over chocolate mixture in pie shell.
Garnish with chocolate curls or pecan halves. Chill until shortly
before serving time.
