14 ginger snaps
5 tbsp. melted butter
2 c. scalded milk
1/2 c. sugar
4 egg yolks, well beaten
1 1/2 tbsp. corn starch
1 1/2 sq. bitter chocolate
1/4 tsp. salt
1 tsp. vanilla extract
1 tbsp. plain gelatin
4 tbsp. cold water
4 egg whites
1/2 c. sugar
1/4 tsp. cream of tartar
2 tbsp. rum (or vanilla, 1 tsp.)
1 c. cream, whipped
1 tsp. grated or shaved bitter chocolate

CRUST: Crush ginger snaps, roll out fine and add 5 tablespoons melted butter. Pat into 9 inch pie pan. Bake in preheated 275 degree oven for 10 minutes and cool.

FIRST FILLING: Mix 1/2 cup sugar, corn starch and salt in top of double boiler. Add milk and cook until milk is scalded; add small amounts of this mixture to well beaten egg yolks, then add egg yolk mixture slowly to mixture in top of double boiler and cook, stirring occasionally until it coats spoon. Remove from heat, take out 1 cup, add 1 1/2 squares bitter chocolate to cup you have taken out, beat well as it cools. Add 1 teaspoon vanilla extract. Put this mixture into pie crust and chill in refrigerator.

SECOND FILLING: Dissolve gelatin in cold water, add to remaining hot custard. Cool. Beat egg whites until foamy. Add cream of tartar. Continue beating until stiff. Add 1/2 cup sugar, and beat to stiff meringue stage. Fold meringue into custard and add rum (or vanilla).

When custard begins to set, spread gently over chocolate layer of pie and chill in refrigerator.

TOPPING: Top with slightly sweetened whipped cream flavored with vanilla. Sprinkle with shaved or grated bitter chocolate.