Rum Cream Pie

1. 1

   Beat egg yolks until light; add sugar.

2. 2

   Soak gelatin in cold water; put over low heat until dissolved.

3. 3

   Pour over sugar and egg mixture, stirring briskly.

4. 4

   Whip cream until stiff; fold into the egg mixture and flavor with rum.

5. 5

   Cool until the mixture begins to set, then pour into pie shell.

6. 6

   Chill until firm.

7. 7

   Sprinkle top generously with shaved bittersweet chocolate curls.

8. 8

   Garnish with whipped cream, if desired.

9. 9

   Serve cold.

10. 10

    Yields 1 pie.

No additional tips available.