Rum Cream Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
3/4 c. sugar
3/4 c. water
5 beaten egg yolks
1/3 c. dark rum
1 c. whipping cream
1 (9-inch) graham cracker pie shell
2 oz. semi-sweet chocolate

Preparation

Shave chocolate into curls with a sharp knife and set aside. Combine water, gelatin and sugar in saucepan over low heat until gelatin dissolves.
Slowly dribble mixture into beaten egg yolks, stirring constantly.
Return mixture to saucepan; cook until slightly thickened.
Cool slightly; add rum.
Chill until partially set.