1 1/2 c. crushed ginger snaps
1 stick butter, melted
1 env. unflavored gelatin
1 c. sugar
1 tbsp. cornstarch
4 eggs, separated
2 c. milk
2 squares unsweetened chocolate, melted
1 tsp. vanilla
2 tbsp. rum
1/8 tsp. cream of tartar

1. Blend crumbs and butter in small saucepan. Press evenly over bottom and sides of 9" pie plate.

2. Bake in 300 degree oven for 5 minutes. Cool. Chill.

3. Combine gelatin, 1/2 cup of the sugar, cornstarch and egg yolks in large saucepan. Beat. Stir in milk until smooth. Cook over low heat, stirring constantly until custard thickens. Blend 1 cup of the custard with the chocolate and vanilla; pour into crust; chill.

4. Stir rum into remaining custard; chill until just thickened.

5. Beat egg whites with cream of tartar until foamy. Beat in remaining 1/2 cup sugar until meringue forms soft peaks. Fold into thickened custard. Spoon over chocolate layer. Chill 2 hours. Garnish with whipped cream and chocolate shavings if desired.