1 tbsp. unflavored gelatin
1/4 c. cold water
3 eggs, separated
3/4 c. sugar
3 1/2 tbsp. rum
1 1/2 c. milk
1/8 tsp. salt
1 graham cracker crust
1 recipe whipped cream topping
Sweet chocolate bar, shaved OR grated

Soften gelatin in water 5 minutes. Beat egg yolks, add milk, sugar, and salt and cook over low heat, stirring constantly. When mixture coats a spoon, stir in gelatin and cook until mixture begins to thicken. Beat egg whites until stiff and fold into custard with the rum. Turn into pie shell. Cover with whipped cream and garnish with chocolate. Serves 6.