9 inch pie tin lined with graham cracker shell
1 tsp. gelatin
2 tbsp. water
3 eggs, separated
1/2 c. sugar
1/2 c. dark Jamaican rum
1 c. cream, whipped
Whipped cream for topping, up to 1 c.
Semi-sweet chocolate curls for topping

Soften gelatin in the water. Beat the yolks until lemon colored, then beat in the sugar. Place the yolk sugar mixture in the top of a double boiler. Bring to a boil, stirring constantly. Stir in the gelatin. When it is dissolved remove from the heat and stir in the rum. Let cool and thicken.

Combine the whipped cream and the egg whites, beaten stiff. Fold this into the cooled rum mixture. Spread in the pie shell.

Refrigerate the pie until set. Top with whipped cream and chocolate curls.