Basic Rum Cream Pie

Shave chocolate into curls with a sharp knife and set aside.

Combine water, gelatin and sugar in a saucepan over low heat until gelatin dissolves. Slowly dribble mixture into beaten egg yolks, stirring constantly. Return mixture to saucepan and cook until slightly thickened.

Cool slightly, then add rum. Chill until partially set.

Whip cream until it holds a soft peak. Whip rum-gelatin mixture 3 minutes until light. Fold whipped cream into gelatin mixture and pour into pie shell.

Garnish with chocolate and chill 2 hours or until set.