CRUST:

2 c. (7 oz. pkg.) crushed chocolate cookies
1/2 c. melted butter

FILLING:

6 egg yolks
1 c. sugar
1 tbsp. gelatin, unflavored
1/2 c. cold water
1 pt. whipping cream
1/2 c. light or dark rum
2 sq. semi-sweet chocolate (for topping)

Crust: Combine cookie crumbs with melted butter and line sides and bottom of well buttered pie tin (10 x 1 1/4 inch deep) or springform pan.

Filling: Beat eggs and sugar until thick and light (10 minutes). Soak gelatin in water then stand the container in boiling water and stir until dissolved. Beat egg and sugar; mix on high and add gelatin liquid. Whip cream until stiff and fold cream and rum into egg, sugar and gelatin mix until well blended. Pour into crumb lined pan. Shred chocolate directly onto pie and let it scatter at will. Chill until set or overnight. Serves 16-20.