1 1/4 c. ground chocolate wafers
4 tbsp. melted butter
2 c. milk
1/2 c. + 4 tbsp. granulated sugar
1 1/4 tbsp. cornstarch
4 eggs, separated
1 1/2 oz. semi-sweet chocolate, melted
1 tsp. vanilla
1 1/4 tbsp. plain gelatin soaked in 1/4 c. cold water
2 to 3 tbsp. rum
1 c. whipped cream
Shaved chocolate

For cookie crust: Roll cookies with a rolling pin or grind in food processor. Mix with butter and press into a 9 inch glass pie plate. Bake in 300 degree oven for 5 minutes or refrigerate.

For filling: In top of double boiler, place milk. Combine 1/2 cup sugar, cornstarch and egg yolks. Add to the milk. Cook and stir constantly until custard coats the spoon, 20 to 30 minutes.

Remove 1 cup of custard, add melted chocolate and vanilla and pour mixture into crust. Add gelatin to remaining custard. Cool. Add rum. Beat egg whites, adding 4 tablespoons sugar slowly, beating until stiff but not dry. Fold egg whites into gelatin-custard mixture and spoon over chocolate custard in crust. refrigerate at least 8 to 10 hours. Top with whipped cream and shaved chocolate. Makes 8 servings.