2 c. sugar
2 tbsp. butter
2 squares chocolate
1/2 tbsp. gelatin
1/3 c. hot water
Graham cracker crust
6 tbsp. flour
1 1/2 c. milk
6 egg yolks
1 tsp. rum flavoring
4 egg whites
Whipped cream

To 1 cup sugar and 6 tablespoons flour, gradually add 1 1/2 cups milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and add 1/2 of mix to 2 egg yolks, well beaten. Add egg mixture to remaining custard and return to heat. Cook 2 minutes. Add 2 tablespoons butter and 2 squares melted chocolate. Cool and pour into crust. Chill. Beat until light, 4 egg yolks and 1/2 cup sugar. Cook about 10 minutes. Soften 1/2 tablespoon gelatin in 1/4 cup cold water. Add 1/3 cup hot water. Add rum flavoring. Then add to cooked egg mix and cool. Beat 4 egg whites adding 1/2 cup sugar. Combine gelatin and egg whites and pour over chocolate. Top with cream. Makes 2 (9") or 1 deep dish pie.