Crust:
1 1/2 c. Ginger Snap Crumbs
1/3 c. Butter, melted
2 Tbsp. Granulated Sugar

Stir together crust ingredients and press into bottom and sides of 9″ pie plate.
Bake 8-10 minutes at 375°F.
Let cool.

Filling:
1 Envelope Unflavored Gelatin
2 Tbsp. Water
2 Tbsp. Rum
2/3 c. Granulated Sugar
1 Tbsp. Cornstarch
2 c. Milk
4 Egg Yolks
1 c. Semi Sweet Chocolate Chips
2 c. Whipping Cream
3 Tbsp. Powdered Sugar
1/2 tsp. Vanilla

Sprinkle gelatin over water and rum, stir mixture and set aside.
In saucepan combine sugar and cornstarch.
Whisk in milk and egg yolks.
Cook over medium heat stirring constantly until mixture comes to a boil.
Boil 1 minute.
Remove from heat.
Stir in gelatin mixture until dissolved.
Stir together 1 cup of custard with chocolate chips.
Pour chocolate custard into bottom of crust.
Chill pie 30 minutes.
Beat whipping cream until foamy.
Gradually add powdered sugar and continue beating until soft peaks form.
Stir in vanilla.
Fold 1 cup of whipped cream into remaining custard.
Spoon over chocolate layer.
Chill pie another 30 minutes.
Top with remaining whipped cream.
Chill 2 hours or until set.