Source: Recipes & Reminiscences of New Orleans, contributed by Nina DeSautel
2 small boxes chocolate snaps
1/2 ounce unsweetened chocolate, grated
6 tablespoons butter or margarine, melted
Crumble chocolate snaps in blender or with rolling pin. Mix melted butter with crumbs & chocolate. Press into 9-inch pie pan & place in freezer to set while making filling.
1 package unflavored gelatin
3/4 cup granulated sugar
1/4 cup water
3/4 cup whipping cream
3 tablespoons rum
Dissolve gelatin in water. Combine gelatin, 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 at least 3 hours before serving.