CRUST:

2 c. vanilla wafer crumbs
4 tbsp. unsalted butter, soft
1/4 tsp. ginger
1 1/2 tsp. vanilla extract
3 1/2 oz. semi-sweet chocolate grated

PIE:

1 tbsp. plain gelatin
1/4 c. cold water
2 eggs
2 egg yolks
3/4 c. sugar
1 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. half and half
2 1/2 oz. unsweetened chocolate
1 1/2 c. heavy cream
2 tbsp. rum
Whipped cream/chocolate shavings

Preheat oven to 350 degrees. For crust, mix crumbs, butter, ginger and vanilla. Press mixture into 9" dish. Bake 10 minutes until golden brown. Remove from oven and drop grated chocolate all over bottom. Smooth out and let cool.

For Filling: Place gelatin in water and let stand. Beat the egg yolks until thick. Add the cornstarch, salt and 1/2 cup of the sugar. Pour the half and half into a pot over medium heat and stir in the chocolate until it melts. Pour the hot chocolate milk into the egg mixture. Place mixture on medium heat and whisk until smooth and slightly thick. Remove from heat and stir in the gelatin until it dissolves. Place in refrigerator until thick, then add the remaining sugar and beat until thick. Stir in the refrigerated mixture and 1/2 of the cream. Fold in the beaten egg whites. Pour the mixture into the crust and refrigerate until firm. Use the remaining whipped cream and some chocolate shavings for topping. Serves 8 to 10.