Screech Pie

Preheat oven to 350 F. In saucepan melt butter, add ginger snap crumbs and mix well. Press into 10 inch pie plate, covering bottom and sides evenly. Bake in 350 F oven for 10 minutes. Pour evaporated milk into shallow dish, place in freezer and chill until mushy around the edges. Soften the gelatin in 1/4 cup of milk. Combine 3/4 cup sugar, 1/2 cup milk and egg yolks and softened gelatin in top of a double boiler and mix well. Cook over boiling water until gelatin dissolves and mixture thickens slightly, then remove from heat. Melt 2 squares of chocolate and add to egg and gelatin mixture; beat until smooth. Allow mixture to chill until slightly thickened and "syrupy". Whip chilled evaporated milk until thick. Fold whipped milk, rum and vanilla into chocolate mixture; pour into pie shell and chill thoroughly. Whip cream until stiff peaks form. Beat egg whites until frothy, add 1/4 cup sugar gradually and continue to beat until soft peaks form. Fold egg whites into whipped cream and spread over pie. Shave the remaining chocolate into curls and sprinkle over top of whipped cream mixture.