4 egg yolks, slightly beaten
1/4 c. sugar
1/2 tsp. salt
1 c. milk, heated
1 envelope plain gelatin
1/4 c. cold milk
4 egg whites
1/2 c. sugar, additional
2 tbsp. rum
Grated semi-sweet chocolate
Baked 9 inch pastry shell or crumb crust

Beat egg yolks with 1/4 cup of sugar and salt. Stir in milk and cook in top of a double boiler, over hot water, not boiling, until custard thickens and coats a spoon, stirring constantly. Soften gelatin in cold water 5 minutes. Add to hot custard and stir until dissolved. Cook mixture until it is partially dissolved. Cool mixture until it is partially thickened. Beat egg whites stiff, gradually beat in 1/2 cup of sugar. Fold in meringue with rum. Grate chocolate over the top. Cool until firm. Garnish with a border of whipped cream around edge.