Katey's Kitchen

1/2 c sugar

2 Tbl cornstarch

1/2 tsp salt

2 c milk

2 eggs, separated

2 tsp unflavored gelatin

3 Tbl cold water

2 tsp rum flavoring

1 oz unsweetened chocolate, melted and cooled

9″ pie shell (pre-baked)

1/4 tsp cream of tartar

1/3 c sugar

Cool Whip

~Mix 1/2 c sugar, cornstarch and salt in 2 qt saucepan

~Whisk milk and egg yolks in small bowl, stir into sugar mixture gradually

~Cook over medium heat, stirring constantly until mixture thickens and boils

~Boil and stir 1 minute, reserve 1 cup of mix

~Sprinkle gelatin on cold water; stir into remaining hot mix.  Stir in rum flavoring

~Chill in bowl of ice or in fridge until mixture mounds slightly when dropped from spoon

~Mix chocolate and reserved custard mix; pour into baked pie shell

~Beat egg whites and cream of tartar until foamy

~Beat in 1 Tbl sugar at a time; continue beating until stiff and glossy. Do not underbeat

~Fold gelatin mixture in meringue.  Spread over chocolate mixture

~Refrigerate until set, at least 3 hours

~Spread sweetened whipped cream (cool whip) over pie and sprinkle with shaved chocolate if desired