In a saucepan, combine 1/2 cup of the sugar, the salt, and all but 2 tbsp of the milk. Sprinkle the gelatin over the remaining milk and reserve. Beat the egg yolks in a small bowl. Heat the milk mixture, stirring occasionally, until the sugar dissolves. Slowly pour hot milk into the bowl with the egg yolks, stirring continuously. Return the mixture to the pan and stir over low heat until slightly thickened. Remove from the heat. Immediately stir in the gelatin, then the chocolate pieces. When the chocolate has melted, stir in the rum. Transfer mixture to a metal bowl, and place in a bowl of ice and water or refrigerate. Stir occasionally until mixture begins to set. Meanwhile, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar. Fold into the chocolate mixture. Whip the cream into the vanilla. Fill the pie shell with alternating layers of the chocolate mixture and the whipped cream. If desired, reserve a little of the whipped cream to decorate the top. Using a fork, make swirls in the top to create a marble effect. Chill until firm. Garnish with pecans before serving.{$7e}(Original recipe for 6)
