9 inch baked pie shell
1/2 pt. whipping cream
2 tbsp. powdered sugar
1 c. semi-sweet chocolate pieces
1 sq. Baker's unsweetened chocolate
3 eggs, 2 separated
1 tsp. dark rum
1/2 pt. whipping cream
2 tbsp. powdered sugar

Whip cream with sugar. Store in refrigerator.

Melt chocolate in double boiler or microwave; allow to cool.

Whip 2 egg whites until stiff; set aside.

Using mixer on high speed, beat 2 egg yolks and 1 whole egg into chocolate, one at a time. Add rum and blend well.

Add whipped cream to egg whites. Fold in chocolate until well blended. Pour into pie shell and refrigerate several hours before serving.

Top with additional whipped cream and powdered sugar.