1 1/2 c. gingersnap cookie crumbs
5 tbsp. melted butter

Mix cookie crumbs and butter. Press into bottom of 9 inch pie plate; also sides; press firmly. Bake 10 minutes at 325 degrees.

FILLING:

1/2 c. sugar
2 tbsp. cornstarch
Dash salt
2 c. milk
3 eggs, separated
2 tsp. unflavored gelatin
3 tbsp. cold water
2 tbsp. light rum or 2 tsp. rum flavoring
1 oz. unsweetened chocolate, melted and cooled
1/2 c. sugar

In top of double boiler, mix sugar, cornstarch and salt. Blend milk and egg yolks and stir into sugar mixture. Cook over low heat until mixture thickens. Take out 1 cup of the custard - place in small bowl. Soften gelatin in cold water - stir into remaining hot custard and stir in rum - cool by placing in refrigerator. To the 1 cup reserved custard, fold in and blend the melted chocolate - spread on bottom of pie shell.

Beat egg whites and cream of tartar until frothy. Beat in the 1/2 cup sugar - a small amount at a time until they are stiff. Fold remaining custard into egg white meringue. Spread over chocolate mixture. Refrigerate at least 3 hours or until set.

TOPPING:

1 c. heavy cream
2 tbsp. confectioners' sugar
Grated bittersweet or semi-sweet chocolate

Before serving, spread with cream whipped with confectioners' sugar and decorate with grated chocolate.