1 env. unflavored gelatin
5 egg yolks
1 c. sugar
1/3 c. dark rum
1 1/2 c. whipping cream
Unsweetened chocolate

CRUMB CRUST:

2 1/4 c. graham cracker crumbs
1/2 c. butter, melted
2 tbsp. sugar
1/2 tsp. cinnamon

Press into 9" pie pan. Chill. Prepare crust first.

Then soften gelatin in 1/2 cup cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into egg mixture. Cool. Gradually add rum, beating constantly. Whip the cream until it stands in soft peaks and fold into gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over top before serving.