Combine gelatin, 1/2 c. sugar, cornstarch, and egg yolks in large saucepan. Beat until blended. Stir in milk until smooth. Cook over low heat, stirring constantly, until custard thickens. Blend 1 cup custard with the chocolate and vanilla. Pour into crust and chill.
Stir rum into remaining custard; chill until it begins to thicken.
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