1 (9-inch) gingersnap pie crust
1-1/4 c. milk
2 eggs, well beaten
1/2 c. sugar
3-2/3 tbsp. cornstarch
1 oz. bittersweet chocolate, melted
1 tsp. vanilla extract
1 tbsp. light rum
3/4 c. whipped cream
1/2 oz. bittersweet mini chocolate chips

Scald milk in double boiler. Slowly add beaten eggs and blend well. Mix together sugar and cornstarch and stir into egg mixture. Cook 15-20 minutes, stirring occasionally. When custard coats the spoon, its done.

Take about one-third of custard mixture and stir slowly into melted chocolate until cool. Add vanilla to chocolate mixture. Slowly stir remaining custard separately until cool to avoid lumping. When cool, add the rum and blend well.

Whip the cream until it peaks. Pour chocolate mixture into pie crust. Pour custard over chocolate mixture. Top with whipped cream. Refrigerate until ready to serve.

Variation: Use graham cracker crust.