1 envelope unflavored gelatin
3/4 c. sugar
3/4 c. water
5 beaten egg yolks
1/3 c. dark rum
1 c. whipping cream
1 9 inch graham cracker pie shell
2 oz. semi sweet chocolate

Shave chocolate into curls with a sharp knife and set aside.

Combine water, gelatin and sugar in a saucepan over low heat until gelatin dissolves. Slowly dribble mixture into beaten egg yolks, stirring constantly. Return mixture to saucepan; cook until slightly thickened. Cool slightly; add rum. Chill until partially set.

Whip cream until it holds a soft peak. Whip rum gelatin mixture 3 minutes until light. Fold whipped cream into gelatin; mixture; and pour into pie shell. Garnish with chocolate and chill 2 hours, or until set. Serves 8.