Chestnut pudding pie

9" baked pie shell
4 tsp. unflavored gelatin
1/2 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
2 cups milk
6 egg yolks, slightly beaten
1 bar (4oz) sweet cooking chocolate, grated
1 tsp. vanilla
1/2 tsp. rum flavoring
1 jar (10oz) Nesselrode (chestnut pudding)
3 cups chilled whipping cream

In medium saucepan, mix gelatin, sugar, cornstarch, salt, milk and egg yolks.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour 1 1/2 cups of the hot mixture into bowl; set aside and cool.
Reserve 2 tbsp. of the chocolate for topping; blend remaining chocolate and the vanilla into hot mixture in saucepan.
Cool completely.
Line 9" pie pan with waxed paper.
Stir rum flavoring and nesselrode into plain mixture in bowl.
In chilled bowl, beat 2 cups of the cream until stiff; fold one half into each mixture.
Pour chocolate mixture into baked pie shell; pour nesselrode mixture into waxed paper-lined pan.
Chill each until firm.
Loosen edge of nesselrode layer; invert layer on chocolate filling.
In chilled bowl, beat remaining cream until stiff.
Spread over pie, covering completely; sprinkle with reserved chocolate.
Serve immediately.