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1
Combine the first 3 ingredients (butter, sugar, flour) until the dough forms coarse crumbs.
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2
Press the mixture into a large pie pan - 10 inches works best.
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3
Bake at 375 degrees F for 12-15 minutes, or until golden brown.
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4
Allow to cool completely.
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5
Combine the gelatin and rum in a heatproof cup.
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6
Place the cup in a pan of simmering water.
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7
Leave to simmer while preparing the rest of the filling.
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8
Pour the chocolate chips into a large heatproof bowl.
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9
Set aside.
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10
Add 1/2 cup sugar, the salt and cornstarch into a large saucepan.
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11
Gradually add the milk while cooking over low heat - stirring constantly.
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12
This takes quite a long time and cannot be hurried - otherwise lumps will form.
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13
When the mixture is thickened, remove pan from heat and add egg yolks.
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14
Stir thoroughly.
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15
Return pan to heat and cook through for 2 minutes.
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16
Remove from heat again.
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17
Scoop out 1 1/2 cups of the heated and thickened custard and add to the chocolate chips.
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18
Stir until the chips are completely melted.
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19
Mix in the vanilla extract.
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20
Pour the chocolate mixture into the cooled pie shell.
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21
Chill thoroughly.
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22
While the chocolate layer of the pie is cooling, beat the egg whites with the cream of tartar until frothy.
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23
Gradually add the remaining 1/2 cup sugar.
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24
Beat until stiff peaks form.
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25
Set aside.
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26
Remove the gelatin-rum mixture from simmering water.
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27
Add to the saucepan containing the remaining custard.
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28
Stir thoroughly.
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29
Fold this mixture carefully into the egg whites.
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30
Chill for 15 minutes.
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31
Pour this chilled mixture over the pie completely covering the chocolate layer.
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32
Chill for several hours before serving.
