Black Bottom Pie

Black Bottom Pie

9" baked pie shell
1/2 cup sugar
2 tbsp. cornstarch
1/2 tsp. salt
2 cups milk
2 eggs, separated
2 tsp. unflavored gelatin
3 tbsp. cold water
2 tbsp. rum or 2 tsp. rum flavoring
1 oz. melted unsweetened chocolate (cool)
1/4 tsp. cream of tartar
1/3 cup sugar

In saucepan, stir together 1/2 cup sugar, the cornstarch and salt.
Blend milk and egg yolks; stir into sugar mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Reserve 1 cup of the mixture; set aside.
Soften gelatin in cold water; stir into remaining hot mixture in saucepan.
Stir in rum.
Chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Combine chocolate and the reserved mixture; pour into baked pie shell.
Beat egg whites and cream of tartar until foamy.
Beat in 1/3 cup sugar, 1 tbsp. at a time; continue beating until stiff and glossy.
Do not underbeat.
Fold in gelatin mixture into meringue.
Spread on chocolate mixture.
Chill at least 3 hours or until set.
If you wish, garnish with whipped cream and shaved chocolate.