Black-Bottom Pie

2 tablespoons water
2 tablespoons rum or substitute **
1 envelope unflavored gelatin
2/3 cup sugar
1 tablespoon cornstarch
2 cups milk
4 egg yolks
1 cup (6 ounces) semisweet chocolate morsels

Gingersnap Crust

2 cups whipping cream
3 tablespoons powdered sugar
Garnish: chocolate curls

*** 1 ½ Tablespoon rum extract

Stir together 2 tablespoons water and rum in a small bowl. Sprinkle gelatin over mixture. Stir mixture, and set aside. Combine 2/3 cup sugar and cornstarch in a heavy saucepan; gradually whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Stir in gelatin mixture until dissolved.

Stir together 1 cup custard mixture and chocolate morsels until smooth. Pour into Gingersnap Crust. Chill 30 minutes or until set. Set aside remaining custard mixture. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

Fold 1 cup whipped cream into remaining custard mixture. Spoon over chocolate mixture. Chill pie and remaining whipped cream 2 hours or until pie is set. Spread remaining whipped cream over pie. Garnish, if desired.

Gingersnap Crust

1 ½ cups gingersnap crumbs (about 26 cookies)
2 tablespoons sugar
1/3 cup butter or margarine, melted

Stir together all ingredients. Press into bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350 degrees F for 8 to 10 minutes. Cool on a wire rack.