Dark and Stormy Cream Pie

The Steps

1. Place 2 inches of water in a medium saucepan and bring to a simmer. Place chocolate chips and coconut oil in a heat-proof bowl and place over the simmering water, creating a double boiler. Stir occasionally to melt the chocolate and coconut to smooth.
2. Pour the melted chocolate into the pecan pie crust. Rotate and tilt to help cover the bottom and sides of the pie crust with melted chocolate. Place in the refrigerator to chill.
3. Place water in a liquid measuring cup (or small heat-proof bowl) and sprinkle gelatin over. Set aside.
4. Using electric hand beaters in a medium bowl beat together eggs, sugar, ground and fresh ginger and lime zest. Beat on high speed for 3 to 5 minutes until the mixture pales in color and thickens. Set aside.
5. Place the liquid measuring cup with the firmed gelatin in a medium pan of hot shallow water. Use the water from the pan you melted the chocolate with if it’s easy. Heat water to medium and stir the gelatin with a metal spoon until dissolved. Add the rum and lime and stir to combine.
6. Slowly beat the warmed gelatin mixture into the egg mixture. Beat in 1/3 cup heavy cream until just combined.
7. Place the bowl of egg mixture into a large bowl of ice water. Stir occasionally until the mixture has thickened to a medium cream sauce, about 10 minutes.
8. Pour the thickened filling into the chilled crust. Place in the refrigerator for 4 hours.
9. While the pie chills, whip remaining 1 cup heavy cream and powdered sugar to soft peaks.
10. To make the candied pecans, melt butter in a small skillet. Add the pecans and toss to coat. Add the sugar and salt and toss around the pan until the pecans toast and the sugar melts as it coats the pecans, about 4 minutes. Remove from the pan and allow to cool.
11. Top the chilled pie with whipped cream and candied pecans. Serve chilled.