MERINGUE CRUST:

1 c. granulated sugar
1/4 tsp. cream of tartar
4 egg whites

Heat oven to 275 degrees. Sift sugar and cream of tartar. Beat egg whites until stiff but not dry. Slowly add sugar mixture, beating until meringue makes stiff glossy peaks. Spread in 9-inch well-greased pie plate, 1/4 inch thick on bottom, 1 inch thick on sides. Bake about 1 hour or until light brown and crisp to touch. Cool away from drafts.

FILLING:

1 pkg. (1 c.) semi-sweet chocolate pieces
1 tsp. rum or extract
1 egg
2 egg yolks
2 egg whites
1 c. whipping cream

Melt chocolate pieces over hot, not boiling, water. Beat in whole egg and yolks one at a time. Add rum. Beat whites until they form peaks; fold in 1 cup whipped cream and chocolate mixture. Spoon into shell. Refrigerate 12 to 24 hours. Top with whipped cream, if desired.