1 1/4 c. chocolate wafer crumbs
1/4 c. melted butter

(Hint: Nabisco famous chocolate wafers work best (Make sure you crumble into pieces by using a cutting board, putting the wafers in it and covering with wax paper, then use rolling pin and roll over wafers until very small).

Combine cookie crumbs and melted butter. Press evenly on bottom and sides of a 9-inch pie plate. Place in freezer.

FILLING:

2 pts. chocolate ice cream
2 sqs. melted semi-sweet chocolate
1 heavy whipping cream
2 tbsp. golden rum
1/4 c. sugar

Let ice cream soften slightly. Beat with electric mixer until smooth. Gradually add melted chocolate, beating constantly (chocolate will get hard and form fine pieces). Pour into crust. Return to freezer. When ice cream filling hardens a bit, beat whipping cream until thick. Add sugar and rum and beat until stiff. Spoon on pie. Freeze until very firm, 6 or 8 hours. If desired, garnish with chocolate curls. Serves 8.

HINTS: Instead of melted chocolate, you can use Nestle's morsels. Stir in after you beat the ice cream!!