1 stick or 1/2 packet of our pie crust mix
1/2 c. sugar
2 tbsp. cornstarch
1/2 tsp. salt
2 c. milk
2 eggs, separated
2 tsp. unflavored gelatin
3 tbsp. cold water
2 tbsp. rum or 2 tsp. rum flavoring
1 oz. melted unsweetened chocolate (cool)
1/4 tsp. cream of tartar
1/3 c. sugar

Prepare 9 inch baked pie shell as directed on package. In saucepan, stir together 1/2 cup sugar, the cornstarch and salt. Blend milk and egg yolks; stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Reserve 1 cup of the mixture; set aside.

Soften gelatin in cold water; stir into remaining hot mixture in saucepan. Stir in rum. Chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate and the reserved mixture; pour into baked pie shell.

Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold gelatin mixture into meringue. Spread on chocolate mixture. Chill at least 3 hours or until set. If you wish, garnish with whipped cream and shaved chocolate.