Heat the oven to 160 degrees Celsius (320 degrees Fahrenheit).

In a food processor with a steel blade, place nuts, powdered sugar and cornstarch and process until a thin powder is obtained.

In a mixer bowl beat egg whites and salt at high speed until a whitish foam begins to form. When the foam is white, add the sugar gradually. Continue to whisk for another five to six minutes until you get a very stable meringue.

Add the nut mixture to the meringue and fold gently but firmly until you get a smooth mixture.

Transfer the mixture to a piping bag with a smooth 3/4-inch (two-centimeter) tip.

Pipe a base into an eight- and- a- half-inch (22-centimeter) cake ring on a baking sheet (or a pie pan) and pipe “meringues” around the edges to create sides for the pie. DO NOT grease the cake ring or pie pan.

Bake for 25–35 minutes or until the shell turns golden and becomes firm.

Cool completely at room temperature and place in the freezer for one hour.

Slide a smooth knife around the side of the ring to extract the shell. Keep in the freezer until the cream is ready.

In a bowl, mix gelatin and water for about 10 minutes at room temperature until the liquid is absorbed.

In a medium saucepan, put eight and a half ounces (250 milliliters) whipping cream, milk, and salt and heat to a boil.

At the same time, beat egg yolks and sugar into a smooth mixture.

When the milk mixture boils, pour about one third of it into the egg yolk mixture while beating quickly, to temper it. Add in the remaining milk and stir well.

Return the mixture to the pot and cook on medium to low heat, stirring constantly, until the mixture thickens slightly and reaches a temperature of 180 degrees Fahrenheit (82–84 degrees Celsius).

Remove from heat and add gelatin. Mix well until it melts into the mixture.

Strain and add in the chopped chocolate. Wait about a minute and beat them together until you get a smooth chocolaty mixture. Cool completely in the refrigerator.

Whip up the remaining four and one-fourth ounces (125 milliliters) cream. (Make sure the whipping cream is very cold.)

Fold the whipped cream into the cold chocolate cream until you get a smooth cream.

Fill the baked shell with cream and level it.

In a mixer bowl, whip together cream, powdered sugar and instant pudding until you get a very firm whipped cream.

Transfer the whipped cream to a piping bag with a 3/4-inch (two-centimeter) serrated tip and pipe mounds close together on top of the chocolate cream.

Decorate with grated chocolate and nuts and serve.