8" or 9" pie crust or crumb crust
1 tsp. unflavored gelatin
1 tbsp. cold water
1/2 c. sugar
1/4 c. Hershey's cocoa
1 c. heavy whipping cream
1 tsp. vanilla

RUM CREAM TOPPING:

1 c. heavy whipping cream
2 tbsp. confectioners' sugar
2 tsp. light rum

Sprinkle gelatin onto cold water in small bowl. Let stand 1 minuet to soften. Add boiling water; stir until gelatin is completely dissolved. Combine sugar and cocoa in chilled small mixing bowl; add cream and vanilla. Beat 30 seconds on low speed or until smooth; beat 1 minute on medium speed or until stiff peaks form. Gradually add gelatin mixture; beat until blended. Pour into pie shell. Beat topping ingredients in small mixing bowl until stiff. Spread topping over chocolate filling. Chill at least 2 hours. Garnish as desired. 6 to 8 servings.