1 1/3 c. fine graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
1 tbsp. unflavored gelatin
1 c. sugar
1/2 tsp. salt
1/4 c. cornstarch
2 c. milk
4 eggs, separated
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 tsp. vanilla extract
1/4 c. golden rum
1/4 tsp. cream of tartar
1/2 c. heavy cream, whipped
Chocolate curls, optional

1. Preheat oven to 350 F. Using fork, mix crumbs and 1/4 cup sugar in medium bowl; add butter; mix thoroughly. Pat mixture on bottom and side of 9 inch pie plate. Bake 8 minutes. Cool.

2. Sprinkle gelatin over 1/4 cup cold water, to soften.

3. In saucepan, combine 1/2 cup sugar, salt, cornstarch; gradually stir in milk. Bring to boiling, stirring, until thickened.

4. In small bowl, beat egg yolks slightly; gradually stir in half the hot mixture; pour back into saucepan. Return custard to heat; cook, stirring, 2 minutes.

5. Remove saucepan from heat; measure 1 1/2 cups custard. Add chocolate pieces and vanilla; stir until chocolate is melted; pour into pie shell. Refrigerate 45 minutes.

6. Add gelatin to remaining custard, stirring until gelatin dissolves. Cool to lukewarm. Add rum. Refrigerate.

7. In medium bowl, with portable electric mixer, beat egg whites with cream of tartar, just until soft peaks form. Gradually beat in remaining 1/2 cup sugar, 2 tablespoons at a time, beating until stiff. Fold whites until rum-flavored custard; pour over chocolate mixture. Refrigerate at least 6 hours. Garnish with rosettes of whipped cream, and chocolate curls. Serves 8.