-----HELEN CORBITT----- -----BOTTON LAYER----- 1 Gingersnap crust

1 tablespoon Unflavored gelatin

4 tablespoons Cold water

2 cups Milk

1/2 cup Sugar

1 tablespoon Cornstarch

1/4 teaspoon Salt

4 Egg yolks -- beaten

2 ounces Unsweetened chocolate -- melt

1 teaspoon Vanilla

-----CREAM LAYER----- 4 Egg whites

1/8 teaspoon Cream of tartar

1/2 cup Sugar

1 tablespoon Rum

1 teaspoon Sherry

3/4 cup Heavy cream

1 tablespoon Unsweetened chocolate -- shave

1. Soften gelatin in cold water. Scald milk in double boiler. Mix sugar, cornstarch, and salt together, stir slowly into milk, and cook until think. Add gradually to beaten egg yolks. Return to double boiler and cook 3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and vanilla to one half of the mixture to make chocolate layer. Pour carefully into Gingersnap crust.2. For cream layer, let reamining half of custard cool. Beat egg whites until frothy; add cream of tartar; continue beating to a soft peak., and gradually add sugar. Fold meringue into cooled custard; add flavorings. Pour carefully over chocolate layer. Chill in refirgerator until set. When ready to serve, whip cream, spread on top of pie, and sprinkle with shaved chocolate.