1/2 c. sugar
1 tbsp. cornstarch
2 c. scalded milk
4 egg yolks, beaten
1 pkg. (6 oz.) chocolate chips
1 tsp. vanilla
1 baked 9" pie shell
1 tbsp. unflavored gelatin
1/4 c. cold water
4 egg whites
1/2 c. sugar
Rum or brandy
1 c. heavy cream, whipped
Chocolate decorettes

Combine sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir in sugar mixture. Cook in top of double boiler until custard coats a spoon. To 1 cup of the custard, add the chocolate chips. Stir until chocolate is melted. Add vanilla. Pour in bottom of cooled, baked pie shells. Chill.

Soften gelatin in cold water; add to remaining hot custard. Stir until dissolved. Chill until slightly thick. Beat egg whites, adding sugar gradually, until mixture stands in stiff peaks. Add rum or brandy to taste (1/2 teaspoon recommended). Fold in custard gelatin mixture. Pour over chocolate layer and chill until set. Garnish with whipped cream and chocolate decorettes.