1 chocolate cracker crust
2 c. milk
1/2 c. plus 4 tbsp. sugar
1 1/4 tbsp. cornstarch
4 eggs, separated
1 1/4 oz. chocolate
1 1/4 tbsp. plain gelatin, soaked in 1/4 cup cold water
1 tsp. vanilla
4 tbsp. rum

Put milk in double boiler. Combine 1/2 cup sugar, cornstarch and egg yolks. Add to milk. Stir until custard coats the spoon. Remove 1 cup of custard and add chocolate and vanilla. Put into chocolate crust. Add gelatin to remaining custard. Cool.

Add rum. Beat the egg whites, adding 4 tablespoons sugar slowly. When stiff, but not dry, fold in custard. Pile on top of chocolate custard. Set in refrigerator at least 8 to 10 hours. Decorate with whipped cream and shaved chocolate.