36 sm. gingersnaps
1/2 c. melted butter
3 env. gelatin
1/4 c. cold water
1 c. sugar
1 1/2 tbsp. cornstarch
1/2 tsp. salt
2 eggs, separated
1 tbsp. rum
1 3/4 c. scalded milk
2 oz. unsweetened chocolate, melted
1 tsp. vanilla
1/8 tsp. cream of tartar
1 tbsp. powdered sugar
1 tbsp. grated semi-sweet chocolate

Roll gingersnaps into fine crumbs. Blend in butter. Press crumb mixture into 9 inch pie pan. Bake at 375 degrees for 8 minutes.

Soak gelatin in cold water. Mix 3/4 cup sugar, cornstarch and salt together. Add egg yolks and beat well. Add milk slowly, stirring constantly. Cook over boiling water, stirring constantly, until mixture thickens and coats spoon. Add gelatin, stir until dissolved. Divide mixture in half. To 1/2 add vanilla and melted chocolate. Cool remaining 1/2 pudding.

Beat egg whites until foamy, add cream of tartar. Beat until stiff. Gradually beat in remaining 1/4 cup sugar. Fold into pudding. Add rum. Spread over chocolate mixture. Chill overnight. Just before serving, whip cream until stiff, add powdered sugar and mix well. Spread on pie. Sprinkle with semi-sweet chocolate.