1 tbsp gelatin
1/4 c. cold water
1 c. sugar
1/2 tsp. salt
4 tbsp. cornstarch
2 c. milk
4 eggs, separated
6 oz. semi-sweet chocolate pieces
1 tsp. vanilla
1 tsp. rum flavoring
1/4 tsp. cream of tartar
Baked golden pastry shell

Soften gelatin in water. In a saucepan combine 1/2 cup of the sugar, the salt and cornstarch and gradually stir in milk. Cook over low heat, stirring constantly, until thickened. Stir the hot mixture slowly into beaten egg yolks, return to heat and cook stirring for 2 minutes. Remove from heat and blend 1 1/2 cups of the mixture with the chocolate pieces.

Add vanilla and pour into baked pie shell. Chill. Add gelatin to remaining custard mixture and cool to lukewarm. Add rum flavoring. Beat egg whites and cream of tartar until stiff and gradually beat in remaining sugar. Fold egg whites into the rum flavored custard, pour over chocolate custard in baked pie shell and chill. Serve topped with whipped cream and garnished with shaved chocolate. Makes 9 inch pastry.