1 tbsp. gelatin
1/4 c. cold water
2 c. cream
2 eggs, separated
1/4 c. and 6 tbsp. sugar
2 tbsp. rum (I use quite a bit more; we like the rum flavor)
1 tsp. vanilla
Pinch of salt
1 baked 9 inch pie shell or 8-10 baked tart shells
1 sq. chocolate

Soak gelatin in water 5 minutes. Scald cream in top of double boiler. Beat egg yolks with fork; stir in salt and 1/4 cup sugar. Add scalded cream slowly to yolks, stirring constantly. Place over boiling water, continue stirring until smooth and slightly thickened, about 5 minutes. Remove from heat, add gelatin, stir until dissolved. Pour into a bowl and chill until it begins to thicken.

Beat egg whites stiff, gradually add 6 tablespoons sugar, continue beating until stiff. Fold whites into custard with rum and vanilla. Pour into baked pie shell, chill until set. Just before serving shave a square of chocolate with a sharp straight edged knife, sprinkle shavings on pie.