Best-of-all Blackbottom Pie

CHOCOLATE LAYER
1/3 c Sugar
1/4 c Cornstarch
1/4 ts Salt
2 c Milk
3 Egg yolks
1 pk (6-oz) Nestle Toll House
-semi-sweet chocolate
-morsels
1 ts Vanilla extract

VANILLA LAYER
1/4 c Cold water
1 Envelope unflavored gelatin
2 tb Rum
3 Egg whites
1/4 ts Cream of tartar
1/2 c Sugar
Whipped cream and chocolate
-shavings (optional)

Graham Cracker Crust: In small bowl, combine graham cracker crumbs, sugar
and butter. Press evenly on bottom and sides of 9-inch pie plate. Chill
until firm (about 1 hour).

Chocolate Layer: In medium saucepan, combine sugar, cornstarch and salt.
Gradually stir in milk. Cook over medium heat, stirring constantly, until
mixture boils. Remove from heat. In small bowl, beat egg yolks. Gradually
stir in small amount of hot mixture; return to saucepan. Cook over low
heat, stirring constantly, for 2 minutes. Remove from heat. Remove 1-1/2
cups custard to medium bowl; add Nestle Toll House semi-sweet chocolate
morsels and vanilla extract. Stir until morsels are melted and mixture is
smooth. Pour into prepared Graham Cracker Crust; chill until set (about 30
minutes). While Chocolate Layer is chilling, prepare Vanilla Layer.

Vanilla Layer: In large bowl, combine cold water and gelatin; let stand 5
minutes. Add remaining warm custard; stir until gelatin dissolves. Cool 15
minutes. Stir in rum; beat with wire whisk until smooth. Set aside. In
1-1/2 quart bowl, combine egg whites and cream of tartar; beat until foamy.
Gradually add sugar; beat until stiff peaks form. Fold egg whites into
custard; pour over chocolate layer. Chill until set (about 2 hours).
Garnish with whipped cream and chocolate shavings, if desired. Makes one
9-inch pie.