Rum Pie "Caribe" - cooking recipe

Ingredients

2 (9-inch) graham cracker pie crusts
6 egg yolks
7/8 c. sugar
1 Tbsp. gelatin
1/2 c. cold water
1/2 c. dark Jamaican rum*
1 pt. heavy cream
grated bitter sweet chocolate

Preparation

Beat egg yolks until light.
Gradually beat in sugar.
Soak gelatin in 1/2 cup cold water.
Place over low heat; stir until gelatin is dissolved.
Pour this over egg yolks in slow stream, beating constantly.
Cool mixture.
Stir in dark Jamaican rum. Whip cream until stiff, then fold into the egg mixture.
Cool filling, but before it begins to set, pour into pie shells.