Rum Chiffon Cake

Directions

1. 1
   Soften gelatin in water for 5 minutes.
2. 2
   Beat egg yolks.
3. 3
   Add milk, sugar and salt and beat.
4. 4
   Cook over low heat, stirring constantly, until the mixture almost boils.
5. 5
   The mixture should coat the back of a spoon, then add the gelatin.
6. 6
   Stir to dissolve. Cool until mixture begins to thicken.
7. 7
   Beat egg whites until stiff.
8. 8
   Fold into custard with rum.
9. 9
   Turn into a baked pie shell. Cover with whipped cream and shaved chocolate.
10. 10
    Chill.