Black Bottom Pie

Soften gelatin in cold water. Melt chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.

Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks; stir into the sugar mix. Cook over medium heat, stirring constantly, just until the mixture boils. Remove 1 cup of the custard, and combine with chocolate; spread into the baked pie shell.

Stir softened gelatin into the remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water and refrigerate, or just set it off the burner on a trivet to let it cool. Stir occasionally, until mixture mounds slightly when dropped from spoon.

Beat egg whites and cream of tartar until foamy. Beat in remaining 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over the chocolate mixture. Chill for at least 3 hours or until set (I do 1.5 hours in the freezer and it does just fine).