|Crushed chocolate wafers||3 Cup (48 tbs)|
|Soft butter/Margarine||6 Tablespoon|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs)|
|Egg yolks||6 , beaten|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Unsweetened chocolate square||3 Ounce (3 Squares)|
|White rum||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
|Unsweetened chocolate||1⁄2 Cup (8 tbs), shaved|
Using fork, mix wafer crumbs with butter until crumbly.
With back of spoon, press to bottoms and sides of 2 9" pie plates.
Bake at 375°F. 8 min.; cool.
Add gelatine to water; set aside.
Scald milk in double boiler; slowly stir into egg yolks, 1/2 cup sugar, salt, and cornstarch, combined.
Cook, stirring, over hot, not boiling water, until custard coats spoon.
Remove from heat; add gelatine; stir until melted.
To half of custard, add vanilla, 3 sq. melted chocolate; beat until smooth.
Refrigerate until mixture mounds; pour into 2 crusts; refrigerate.
Refrigerate other half of custard till it just begins to set.
Meanwhile, beat egg whites till they form peaks when beater is raised.
Slowly add 1/2 cup sugar, beating till stiff.
Fold egg whites and rum into custard.
Spoon over chocolate mixture in shells; refrigerate until set; wrap; freeze.