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1
Butter 10 inch pie plate.
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2
In medium bowl, combine pecans, sugar and melted butter.
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3
Mix well.
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4
Press firmly into pie plate.
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5
Cover and refrigerate 30 minutes while preheating oven to 375F (190C).
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6
Bake crust until lightly browned.
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7
In a small bowl sprinkle gelatin over cold water and brandy and allow to soften.
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8
While that soaks, combine egg yolks and sugar in small mixer bowl and mix at high speed with electric mixer until mixture forms ribbons when beaters are lifted.
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9
Pour into large heavy saucepan and slowly stir in hot milk.
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10
Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the spoon.
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11
DO NOT BOIL.
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12
Remove from heat and stir in softened gelatin until disolved.
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13
Stir in vanilla and rum.
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14
Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently.
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15
When it begins to set around the edges, remove from ice bath (do not allow to set completely).
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16
In chilled bowl, beat cream to soft peaks and fold gradually into custard.
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17
If necessary, refrigerate filling a few minutes until it mounds when spooned.
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18
Pile filling into crust and refigerate until set (about an hour).
