3/4 c. hot milk
1 env. unflavored gelatin
1/4 c. milk
1 c. sugar
1/8 tsp. salt
1/4 c. rum
2 eggs, separated
2 c. (12 oz. pkg.) semi-sweet chocolate pieces
1 c. whipping cream
1 tsp. vanilla
1 (10 inch) baked pie shell

Put hot milk and gelatin in blender container. Cover and run at speed 1 (or low) for 1 minute or until gelatin is dissolved. Add cold milk, 1/4 cup sugar, salt, rum, egg yolks, and chocolate pieces. Cover and run at speed 7 (or high) until chocolate is liquified. Beat egg whites in a small bowl with electric mixer until foamy. Gradually add 1/2 cup sugar and beat until stiff peaks form. Fold egg whites into chocolate mixture in large bowl. Make whipped cream. Spoon the chocolate mixture and whipped cream into baked pie shell. Swirl around with knife to blend in. (It makes more than 10 inch.)