Rum Cream Pie
|Baked pie shell/Crumb crust||1 (9 Inch)|
|Sugar||1 Cup (16 tbs) (Scant Cup Of)|
|Cold water||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Pint|
|Light rum||1⁄2 Cup (8 tbs)|
|Shaved chocolate||1⁄4 Cup (4 tbs)|
Beat egg yolks until they are light and add sugar.
Soak gelatine in cold water until dissolved.
Put gelatine and water over low heat and let it come to a boil; pour it over the egg and sugar mixture, stirring briskly.
Whip cream and fold it into the egg mixture; flavour it with rum.
Cool and pour into prepared pie shell, refrigerate several hours.
When set, sprinkle generously with shaved chocolate curls.