Preheat the oven to 170° C.

Process the graham crackers, sugar, toasted pecans and cocoa powder in a food processor.

Melt the butter, combine it with the processed mixture.

Press it into a 23 cm pie form until firm. (Tip: use the bottom of a glass to press it in)

Bake the crust for about 15 minutes and let it cool.

Macerate the orange and ginger in 3 tablespoons orange liqueur and soak the raisins and currants in hot water to cover while preparing the pie.

Beat the eggs at medium speed for seven minutes, then beat in 1/4 cup sugar until very thick. Beat in the remaining sugar.

Sprinkle the gelatin over cold water and dissolve over hot water. Watch carefully. Cool.

Carefully stir the gelatin mixture into the egg mixture and refrigerate while beating the cream.

Process the chestnut puree with 1/2 cup cream. Fold into the egg mixture with the macerated fruit and drained raisins and currants.

Beat 1 1/2 cups cream until soft peaks form. Fold into the egg mixture.

Spoon into the prepared pie shell and chill for several hours.

When ready to serve, beat the remaining 1 cup cream to form soft peaks. Fold in the remaining 1 tablespoon of liqueur, if desired, and use it to decorate the top of the pie. Sprinkle the shaved chocolate over whipped cream.