Black Bottom Pie

Directions

1. 1
   Soften gelatin in 1/4 cup cold water.
2. 2
   In a saucepan, combine 1/2 cup sugar, salt and cornstarch, gradually stir in the milk.
3. 3
   Cook over low heat, stirring constantly until thickened.
4. 4
   Slowly stir the hot mixture into the beaten egg yolks.
5. 5
   Return egg mixture (custard) to sauce pan and cook for 2 minutes, stirring constantly.
6. 6
   Mix 1 1/2 cups of the hot custard into the chocolate chips, stirring (by hand) until well blended.
7. 7
   Stir vanilla into chocolate custard and pour into baked pie shell.
8. 8
   Chill until filling is cooled (about 20-30 minutes).
9. 9
   Mix gelatin into the remaining custard mixture and cool.
10. 10
    Stir rum flavoring to cooled custard.
11. 11
    Beat egg whites with cream of tartar until stiff, then gradually beat in a 1/2 cup of sugar.
12. 12
    Fold egg whites into the rum flavored custard.
13. 13
    Pour the rum custard into the pie shell on top of the chocolate custard.
14. 14
    Chill for 2-3 hours or until well set.
15. 15
    Just before serving, top pie with whipped cream and garnish with shaved chocolate.