Baked graham cracker crust
6 egg yolks
3/4 c. sugar
2 envelopes unflavored gelatin
1 c. cold water
1/2 c. dark rum
1 3/4 c. heavy cream
Whipped cream
Chocolate curls

Prepare crust and set aside. In small bowl, beat egg yolks with wire whisk until light; add sugar gradually and beat until well blended. Sprinkle gelatin over cold water in small sauce pan; cook and stir constantly over low heat about 3 minutes or until dissolved. Remove from heat and cool slightly. Briskly beat in egg mixture until well blended; stir in rum. Whip cream until fairly stiff and gently fold in egg mixture; chill in refrigerator until mixture just begins to set. (It will mound when dropped from spoon. If you've chilled it too long and mixture is too firm, beat with wire whisk until smooth.) Spoon into crust and chill pie until firm. Garnish with mound of whipped cream in center and chocolate curls.