8-9 inch Chocolate Crumb Crust
1 env. (1 tbsp.) unflavored gelatin
1/3 c. cocoa powder
1/8 tsp. salt
3 egg yolks
1 1/4 c. skim milk
18 packets (18 grams) Equal
3/4 tsp. rum extract
1/2 tsp. vanilla extract
1/4 tsp. ground nutmeg
3 egg whites
1/2 c. whipping cream

Bake the Chocolate Crumb Crust and set aside. Mix unflavored gelatin, cocoa and salt in a medium saucepan. Blend in egg yolks and milk. Mix well and let stand 3 minutes. Stir this mixture over low heat until gelatin dissolves completely and mixture thickens slightly, about 5 minutes. Stir in 12 packets Equal, rum extract, vanilla and nutmeg.

Pour into large bowl and chill, stirring occasionally until mixture mounds slightly when dropped from spoon. Beat egg whites until soft peaks form; gradually add 6 packets Equal and beat until stiff. Fold into gelatin mixture. Whip the cream and fold it into the gelatin mixture. Chill 15 minutes. Pour into prepared crust and chill until firm. You may garnish with a few chocolate curls (see instructions at the end of the Black Bottom Pie). Servings: 8.