Instructions: Blend rum and vanilla extract into the cooled chocolate. Spread over the whipped cream and gently fold together. Turn filling into the cooled meringue shell. With back of a spoon, gently form swirls over entire surface of pie. Refrigerate pie just until thoroughly chilled. (Filled meringue shellstend to become soggy if chilled too long) Garnish edge of filling with the cherries.

Makes one 9 inch pie.

Meringue Shell: 4 egg whites
1/2 tsp. cream of tartar 1 cup sugar

Beat egg whites with cream of tartar until frothy. Gradually add about half of the sugar, beating constantly. Gradually add remaining sugar, continuing to beat until still peaks are formed. Spread a one inch laer of meringue on bottom of a lightly greased 9 inch pie plate. Pile remaining meringue around sides of plate and swirl with a spatula to form the sides of the shell. Bake at 250 F. about 2 1/4 hours, or until meringue is dry. Cool merinue in plate on a wire rack.

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