Soak 1 tablespoon gelatin in 1/4 cup cold water; set aside. In double boiler heat and stir until creamy and sort of thick (like custard).

1 c. milk
3 well beaten egg yolks
1/2 c. sugar

Remove from heat and add soaked gelatin and 1 tablespoon pure rum extract and cool until nearly set. Beat until light. Beat the egg whites until stiff and add 1/4 teaspoon salt and 1/2 teaspoon cream of tartar to egg whites. Add egg whites to other mixture. Pour into graham cracker crust and chill. Top with whipped cream or Cool Whip. Shake chocolate bits on top.

GRAHAM CRACKER CRUST: Set out a 9" pie pan. Gently crush 15 graham crackers to make a fine crumb, about 1 1/4 cups. Stir in 1/4 cup sugar and 1/8 teaspoon salt. Using a pastry blender, evenly cut in 1/4 cup softened butter. Press crumb mixture evenly over bottom of pie pan, press with spoon until firm. I make pie crust several hours ahead or the day before.