Rum Cream Pie

RUM CREAM PIE

5 egg yolks
3/4 cup sugar
1 envelope plain gelatin
3/4 cup heavy cream
1 1/2 oz. dark Jamaica Rum
Unsweetened dark chocolate
Whipped Cream

Beat 5 egg yolks until light and add 3/4 cup sugar. Soak 1 envelope plain gelatin in cold water, then put over a low fire and bring to a boil. Pour in the sugar-egg mixture, stirring briskly and constantly. Fold in 3/4 cup heavy cream which has been whipped until stiff. Flavor with 1 1/2 ounces of dark Jamaica rum. Allow to cool until the mixture begins to set, then pour into pie shell. Chill until firm. Shave unsweetened dark chocolate, enough to sprinkle lightly the top of the pie. You can garnish with additional whipped cream, but really the pie is rich enough without. Serve cold in small wedges.