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Directions

Crust:
Preheat oven to 375 degrees. Lightly spray a 9.5-inch deep pie plate with nonstick cooking spray. In a large bowl, combine ground cookie crumbs, sugar, and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 6-8 minutes or until crust is lightly toasted. Remove from oven; let cool.

Coffee syrup:
In a medium saucepan, over medium heat, add sugar, water. Cook until sugar is completely dissolved. Add instant coffee; cook additional 1-2 minutes or until hot and granules are dissolved.

Filling:
In a large bowl, crush Lady Fingers into medium pieces (reserve remaining cookies for topping). Drizzle with coffee syrup; toss to coat well. Let soak while making filling.
In a medium saucepan, over medium heat, combine sugar, cornstarch, and salt. While whisking, add half and half. Whisk in egg yolks; continue whisking and bring to a simmer. Bring to boil for 1 minute; continue stirring until a pudding consistency, about 1 more minute. Remove from heat. Stir in mascarpone, butter, vanilla, and rum. Sprinkle gelatin over water; let bloom 2-3 minutes. Microwave until completely dissolved; stir into pastry cream.

Spread cherry pie filling onto bottom of pie. Top with half of the coffee soaked Lady Fingers; carefully spread half of mascarpone pastry cream over Lady Fingers. Repeat to make 2 layers of each. Refrigerate 5-6 hours or until firm.

Topping:
Pipe whipped cream over top of pie. Decorate with chocolate leaves, cherries, Lady Fingers, and sprinkle chocolate dust.