Tourte Chiffon Du Rhum - Rum Chiffon Pie - cooking recipe

Ingredients

1 crumb pie crust (either store bought or your own recipe)
1 tablespoon gelatin
4 tablespoons water
3 eggs, separated
1 1/2 cups milk
3/4 cup sugar
1/8 teaspoon salt
3 1/2 tablespoons rum
1/2 cup heavy cream, whipped
1/4 cup sweet chocolate, grated

Preparation

Soften gelatin in water for 5 minutes.
Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly.
When mixture coats the spoon, stir in softened gelatin.
Cool.
Beat egg whites, add rum and fold into cooled custard.
Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.