1 env. unflavored gelatin
1 3/4 c. milk
4 eggs, separated
1 c. sugar
1/4 tsp. salt
4 tsp. cornstarch
2 sq. unsweetened chocolate
1 tsp. vanilla
1 graham cracker crust or 1 baked pie shell
3 tbsp. rum
1 (8 oz.) container Cool Whip or whipped cream (1 c.)

Soften gelatin in 1/4 cup of the milk. Scald remaining 1 1/2 cups in top of double boiler over water. Beat egg yolks and blend in 1/2 cup of the sugar, salt and cornstarch. Add scalded milk slowly, stirring constantly. Return to double boiler. Cook over water, stirring constantly, until custard starts to thicken; remove from heat. Reserve 1/2 cup of the custard.

Add gelatin to remaining custard; mix well. Add rum, then chill. Melt 1 1/2 squares chocolate and add to the reserved 1/2 cup custard. Add vanilla and blend well. When custard is cool, pour into crust and chill until firm.

Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar. Fold in custard. Pour over chocolate mixture in pie and chill until firm. Top with Cool Whip. Shave remaining chocolate over this.