Rum Cream Pie - cooking recipe

Ingredients

1 baked pie shell or 1 graham cracker pie shell
6 egg yolks
1 c. sugar
1 Tbsp. gelatin
1/2 c. cold water
1 pt. heavy cream
1/2 c. dark Jamaica rum
chocolate curls

Preparation

Beat egg yolks until light.
Gradually add 1 cup sugar while beating.
Soak 1 tablespoon gelatin in 1/2 cup cold water.
Put gelatin and water over low heat; let come to boil.
When gelatin is dissolved, pour over egg mixture, stirring briskly.
Whip 1 pint heavy cream until stiff.
Fold into egg mixture and add the 1/2 cup rum.
Pour into baked pie shell or graham cracker crust. Decorate with chocolate curls.
Refrigerate at least 4 hours before cutting.