Black Bottom Pie

• 1 whole Pre-baked Chocolate Wafer Pie Crust
• 2 teaspoons Unflavored Gelatin
• 3 Tablespoons Cold Water
• 1 ounce, weight Square Unsweetened Chocolate
• 1/2 cups White Sugar, Plus 1/3 Cup For Egg Whites
• 2 Tablespoons Cornstarch
• 1/2 teaspoons Salt
• 2 cups Whole Milk
• 2 whole Eggs, Separated
• 2-1/2 Tablespoons Rum
• 1/4 teaspoons Cream Of Tartar

1. 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.
2. 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.
3. 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.
4. 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).

chocolate wafer pie crust, unflavored gelatin, water, chocolate, white sugar, cornstarch, salt, milk, eggs, rum, ubc

Taken from tastykitchen.com/recipes/desserts/black-bottom-pie/ (may not work)