1 (9") graham cracker pie crust
6 egg yolks
1 tbsp. gelatin
1 pt. whipping cream
1 (8") graham pie crust
1 c. sugar
1/2 c. water
1/2 c. rum

Beat egg yolks with sugar until light; set aside. Dissolve gelatin in water and bring to a boil. Pour gelatin mixture in egg yolk mixture, beating briskly; cool. Whip whipping cream until stiff. Fold into egg mixture. Add rum. Pour into crust, place in refrigerator until set. Sprinkle grated bittersweet chocolate on pie before serving. (I had enough to make a 9" and an 8".)