Rum Cream Pie

Directions

1. 1
   Beat egg yolks until light.
2. 2
   Gradually add 1 cup sugar while beating.
3. 3
   Soak 1 tablespoon gelatin in 1/2 cup cold water.
4. 4
   Put gelatin and water over low heat; let come to boil.
5. 5
   When gelatin is dissolved, pour over egg mixture, stirring briskly.
6. 6
   Whip 1 pint heavy cream until stiff.
7. 7
   Fold into egg mixture and add the 1/2 cup rum.
8. 8
   Pour into baked pie shell or graham cracker crust. Decorate with chocolate curls.
9. 9
   Refrigerate at least 4 hours before cutting.