Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST
  14                    crisp ginger cookies
   5      tbls.         melted butter
                        Roll out the cookies fine.  Mix with the
                        melted butter.  Line a nine-inch pie
   1      tin           -- sides and bottom,
                        with the buttered crumbs, pressing flat
                        and firm.  Bake
  10                    minutes at 350 F to set.
                        BASIC FILLING
     1/3                /4 c. milk
   1      tbls.         cornstarch
   4      tbls.         cold water
   1      tbls.         gelatine
     1/2  c.            sugar
   4                    egg yolks
   1      Pinch         salt
                        CHOCOLATE LAYER
   2      squares       melted chocolate
   1      tsp.          vanilla
                        RUM-FLAVORED LAYER
   4                    egg whites
     1/8  tsp.          cream of tartar
     1/2  c.            sugar
   1      tbls.         rum
                        TOPPING
   2      tbls.         confectioners' sugar
   1      c.            whipping cream
                        Grated chocolate

Preparation:

Soak the gelatine in the cold water. Scald the milk, add 1/2 c. sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon. Stir in the dissolved gelatine. Divide custard in half. To one half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust. Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding one-half c. of sugar slowly. Blend with the cooled custard. Add one tbls. rum. Spread carefully over the chocolate layer. Place in ice box to chill thoroughly. It may even stand over night. When ready to serve, whip the heavy cream stiff, adding two tbls. powdered sugar slowly. Pile over the top of the pie. Sprinkle with bitter or semisweet chocolate. This pie seems fussy to make, but one a cook get the hang of it, it goes easily and is well worth the effort.