Chocolate Crumb crust
1 env. unflavored gelatin
1 1/4 c. milk
3 egg yolks, lightly beaten
3/4 c. granulated sugar, divided
1/4 tsp. salt
1 c. hershey's semi sweet chocolate mini chips
3 tbsp. rum or 1 tsp. rum extract
1/4 tsp. nutmeg
3 egg whites
1/2 c. heavy cream
Additional whipped cream and nutmeg, optional

Prepare crumb crust; set aside to cool. Sprinkle gelatin over milk in saucepan. Let stand 5 minutes to soften gelatin. Blend in egg yolks, 1/2 cup of the sugar, and salt. Place over medium heat, stirring constantly, until gelatin dissolves and mixture thickens slightly. Do not boil. Remove from heat. Place mini chips in a bowl. Add about 1 cup of the gelatin mixture to mini chips. Stir until melted. Add remaining gelatin mixture, rum, and nutmeg. Cool to room temperature. Chill until almost set. Remove from refrigerator. Beat 1 minute with mixer until smooth.

Beat egg whites in small bowl until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold into chocolate mixture.

Whip cream in small bowl until stiff; fold into chocolate mixture. Chill 15 minutes. Mound into pie shell. If desired, garnish with additional whipped cream and sprinkle with nutmeg.

CHOCOLATE CRUMB CRUST:

1 1/2 c. vanilla wafer crumbs
6 tbsp. Hershey's cocoa
1/3 c. confectioners' sugar
6 tbsp. butter, melted

Combine crumbs, cocoa, and sugar in a bowl. Stir in butter. Press mixture onto bottom and sides of a 9 inch pie plate. Bake at 350 degrees for 8 to 10 minutes. Cool.