Prepare a 9” baked pie crust
Soak 1 T gelatin in ¼ c. cold water
Scald 2 cups rich milk
Combine ½ c. sugar and 4 t. cornstarch.
Beat until light, 4 egg yolks.  Stir the scalded milk in slowly.  Stir in the sugar   mixture.  Cook these ingredients over hot water, stirring occasionally—about 20 minutes—until the custard will coat a spoon heavily.  Take out 1 cupful of the custard.  Add to it, 1 ½ oz. melted chocolate.  Beat these ingredients until well blended and cool.  Add ½ t. vanilla and pour this custard into the pie shell. Dissolve the soaked gelatin in the remaining custard.  Be sure it is hot.  Let it cool, but do not permit it to stiffen.  When it is cool, stir in 1 T or more rum.  Beat until well blended: 3 egg whites and ¼ t. salt.  Add ¼ t. cream of tartar.  Beat the egg whites until they are stiff.  Beat in gradually ¼ c. sugar.   Fold the egg whites into the custard.  Cover the chocolate custard with the rum-flavored custard.  Chill it until set. Cover the pie with 1 cup heavy cream whipped.  Grate over the top:  unsweetened chocolate.