1 (9-inch) baked crumb crust
1/2 c. sugar
1/3 c. unsweetened cocoa
1/4 c. butter
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/4 c. cornstarch
2 c. milk
4 eggs, separated
1 tsp. vanilla
2 tbsp. rum
1/2 c. sugar
Grated chocolate

Combine 1/2 cup sugar, the cocoa and butter in medium bowl; set aside. Combine gelatin and cold water in small bowl; place bowl in pan of simmering water to dissolve gelatin.

Combine 1/2 cup sugar, cornstarch, milk and egg yolks in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; measure 1 1/2 cups of the custard and blend into cocoa-sugar mixture. Add vanilla and pour into cooled crust; chill until set.

Combine dissolved gelatin with remaining custard; add rum and set aside. Beat egg whites until foamy; gradually add 1/2 cup sugar and beat until stiff peaks form. Fold gelatin-custard mixture into beaten egg whites. Chill 15 minutes or until partially set. Spoon over chocolate custard in prepared crust. Chill until set. Garnish with grated chocolate before serving. Makes 8 servings.