Crust: Crumble chocolate snaps in blender or with rolling pin.
Mix melted butter
with crumbs and chocolate.
Press into 9-inch pie pan and place in freezer to set
while making filling.
Filling: Dissolve gelatine in water.
Combine gelatine, egg yolks and 1/2 cup
sugar in top of double boiler. Beat with egg beater while cooking over boiling water
for 3-5 minutes or until slightly thickened. Cool.
Beat egg whites; add remainder of sugar.
Whip cream.
Fold egg whites into filling
and then fold in whipped cream.
Fold in rum.
Pour into crust and grate unsweetened
chocolate on top for decoration.
Let set in refrigerator for at least 3 hours before
serving.
Posted by FootsieBear at Recipe Goldmine April 2001.
Source: Recipes & Reminiscences of New Orleans, contributed by Nina
DeSautel