4 egg yolks
1/3 c. brown sugar
2 tsp. gelatin
2 tbsp. brandy
2 tbsp. rum
1/2 pt. whipping cream
1 Heath bar, crushed (4 oz.) OR 1/4 lb. English toffee, crushed
Baked 9 inch pie shell

Beat the egg yolks with the brown sugar. In a cup place the gelatin and brandy. Set the cup in hot water to dissolve the gelatin. When dissolved, add the rum and stir into the egg mixture. This starts to set very fast. Whip the cream, and fold it into the egg mixture when it has started to set. Fold in the crushed toffee. Pour into the baked pie shell. Chill until set (about 4 hours). Garnish with shaved Heath bar and whipped cream.