|Graham cracker crumbs||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Unflavored gelatin||7 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Shaved chocolate||1⁄4 Cup (4 tbs)|
"Combine cracker crumbs, 1/4 cup sugar, spices and salt; blend in butter well.
Stir in egg white.
Press mixture into greased 9-inch pie plate.
Bake at 350 degrees for 5 minutes.
Soften gelatin in 1/4 cup cold water.
Mix egg yolks, 1/2 cup sugar and milk in double boiler.
Cook, stirring constantly, over simmering water until custard coats spoon.
Do not boil.
Add gelatin to hot custard, stirring until dis- solved.
Cool, stirring occasionally.
Add rum; mix well.
Chill, stirring occasionally until slightly con- gealed.
Beat egg whites until stiff peaks form; add remaining sugar gradually.
Beat only until blended.
Fold egg whites into cold custard, blending well.
Add whipped cream; fold gently into mixture.
Pour filling into pie shell; chill for at least 3 hours.
Top with additional whipped cream and chocolate.