1 env. plain gelatin
1 3/4 c. milk
4 eggs, separated
1 tsp. vanilla
3 tbsp. rum or extract
1 c. sugar
1/2 tsp. salt
4 tsp. cornstarch
1 1/2 sq. chocolate

TOPPING:

1 c. whipping cream
2 tbsp. powdered sugar
1 sq. chocolate shaved fine

Soak gelatin in 1/4 cup milk. Scald remaining milk in top of double boiler over boiling water. Beat egg yolks; beat in 1/2 cup sugar, salt, and cornstarch; add milk slowly, stirring constantly. Return to double boiler and cook over simmering water 4 minutes or until custard coats spoon. Stir constantly. Remove from heat.

Remove 1/2 cup custard, add soaked gelatin to remaining custard and stir until dissolved. Melt 1 1/2 squares chocolate in small bowl over boiling water. Stir in 1/2 cup custard and vanilla. Beat until blended. Pour chocolate mixture into prepared ginger snap crust, chill until firm.

Chill remaining custard, add rum. Beat egg whites until stiff, beat in 1/2 cup sugar, fold in custard. Pour over chocolate mixture and chill until firm. Whip cream until stiff, fold in powdered sugar. Spread cream on top and garnish with grated chocolate.

GINGER SNAP CRUST:

1 1/4 c. fine ginger snap crumbs
1/3 c. soft butter

Mix thoroughly. Press firmly into sides and bottom of greased 9 inch deep pie pan using bottom of spoon. Bake in moderate oven, 350 degrees, for about 10 minutes. Cool.