1 env. unflavored gelatin
1/4 c. cold water
1/8 tsp. salt
2 c. milk, scalded
1/2 c. sugar
1 1/2 sq. chocolate
1 graham cracker crust
4 egg yolks, slightly beaten
1/2 c. sugar
1/2 tsp. vanilla
4 egg whites
1/4 tsp. cream of tartar
1 tbsp. rum extract

Soften gelatin in cold water; combine egg yolks, salt and 1/2 cup sugar. Gradually stir in hot milk. Cook over hot water, stirring constantly, until mixture coats spoon. Measure one cup and add melted chocolate. Pour into graham cracker crust. Add gelatin and rum to remaining mixture; cool. Beat egg whites with cream of tartar until stiff; gradually add 1/2 cup sugar. Fold into cool custard and pour over chocolate layer; chill. Garnish with whipped cream and shaved chocolate.