Ingredients
1/2 pkg. piecrust mix
1 tbsp. sugar
1/3 cup chocolate morsels, melted
2 envelopes unflavored gelatin
1/2 cup sugar
4 eggs, separated
1-1/2 cups milk
1/4 cup rum
1/4 tsp. cream of tartar
3/4 cup nesselrode sauce
1 cup heavy cream, whipped
chocolate flakes or leaves

Directions
Prepare piecrust following the directions given, adding 1 tablespoonful of sugar to the dry mix and blending water for the mix with the melted chocolate morsels before stirring into the mix. Roll out the pastry and fit into a 9-inch pie pan. Trim and flute to make a stand-up edge. Prick the shell with a fork.

Bake the pie shell at 425 degrees F. for 12 minutes, or until golden brown. Cool on a wire rack.

Blend the gelatin and 1/4 cup of sugar in a large saucepan. Beat in the egg yolks and milk. Cook while stirring constantly until the gelatin is dissolved and the mixture is thickened. Pour into a large bowl then stir in the rum.

Place the bowl in a pan of ice water to speed setting. Chill, stirring occasionally, until slightly thickened.

Beat the egg whites with cream of tartar until foamy. Beat in the remaining 1/4 cup of sugar until meringue forms soft peaks.

Stir nesselrode sauce into the gelatin mixture until blended. Fold in whipped cream and then the meringue. Spoon into the pastry shell. Chill until firm, overnight if possible. Decorate with whipped cream and chocolate flakes or leaves. Serves 6.