1 1/2 tbsp. sugar
1 pkg. (8 oz.) squares semi sweet chocolate
1/4 c. water
8 eggs, separated
2/3 c. sugar
1 1/2 tsp. vanilla
1 tsp. rum extract
Dash of salt
1 c. sweetened whipped cream or thawed Cool Whip topping

Sprinkle 1 1/2 tablespoons sugar evenly on bottom and sides of well buttered 9 inch pie pan. Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Remove from heat. Beat egg yolks; gradually add 2/3 cup sugar and continue beating until yolks are thick and light in color. Blend in chocolate, vanilla and rum extract.

Beat egg whites and salt until mixture forms stiff peaks. Fold carefully into chocolate mixture, blending well. Measure 4 cups into prepared pie pan. Bake at 350 degrees for 25 to 30 minutes or until puffed and firm. Cool 15 minutes, then chill 1 hour. Center will fall, forming a shell.

Meanwhile, chill remaining chocolate mixture about 1 1/2 hours; spoon into chilled shell. Chill at least 3 hours, before serving garnish with sweetened whipped cream.