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

Combine sugar and cream of tartar. Beat egg whites until stiff. Add sugar and cream of tartar to egg whites, and beat until stiff, glossy peaks form. Spread 1 inch thick in a well greased 9 inch pie plate. Bake in 275 degree oven 1 hour or until light brown and crisp. Do not over bake.

FILLING:

1 c. semi-sweet chocolate chips
1 egg
2 egg yolks
2 tsp. rum
2 egg whites
1 1/4 c. heavy cream
1/2 oz. unsweetened chocolate (shaved, or use Hershey bar)

Melt chocolate chips in top of double boiler. Remove from heat and beat in whole egg and yolks one at a time. Add rum. Beat egg whites until stiff peaks form. Fold chocolate into egg whites. Fold in 1 cup heavy cream, which has been whipped. Spoon into crust and refrigerate 12-24 hours.

Before serving, whip remaining 1/4 cup heavy cream. Spread over pie and garnish with chocolate shavings.