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1
Graham Cracker Crust: In small bowl, combine graham cracker crumbs, sugar and butter.
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2
Press proportionately on bottom and sides of 9-inch pie plate.
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3
Refrigeratetill hard (about 1 hour).
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4
Chocolate Layer: In medium saucepan, combine sugar, cornstarch and salt.
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5
Gradually stir in lowfat milk.
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Cook over medium heat, stirring constantly, till mix boils.
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Remove from heat.
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8
In small bowl, beat egg yolks.
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Gradually stir in small amount of warm mix; return to saucepan.
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10
Cook over low heat, stirring constantly, for 2 min.
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11
Remove from heat.
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12
Remove 1-1/2 c. custard to medium bowl; add in Nestle Toll House semi-sweet chocolate morsels and vanilla extract.
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13
Stir till morsels are melted and mix is smooth.
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14
Pour into prepared Graham Cracker Crust; refrigeratetill set (about 30 min).
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15
While Chocolate Layer is chilling, prepare Vanilla Layer.
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16
Vanilla Layer: In large bowl, combine cool water and gelatin; let stand 5 min.
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Add in remaining hot custard; stir till gelatin dissolves.
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18
Cold 15 min.
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19
Stir in rum; beat with wire whisk till smooth.
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Set aside.
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21
In 1-1/2 qt bowl, combine egg whites and cream of tartar; beat till foamy.
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22
Gradually add in sugar; beat till stiff peaks form.
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23
Fold egg whites into custard; pour over chocolate layer.
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24
Refrigeratetill set (about 2 hrs).
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25
Garnish with whipped cream and chocolate shavings, if you like.
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26
Makes one9-inch pie.
