Categories: Pastry, Dairy, Desserts 
      Yield: 6 servings 
  
      1    Pie crust recipe for single 
      1 c  Sugar 
    1/2 c  Dark rum 
           Bittersweet chocolate shavin 
      6    Lg Egg yolks 
      2 c  Heavy cream, well chilled 
  1 1/2 tb Unflavored gelatin 
  
  Line a 9-inch pie plate with pastry, cover with foil and fill with rice. 
  Bake the empty pie crust at 400f for 15 minutes.  Remove rice and foil and 
  bake at 375f for 10 minutes more or until it is pale golden. In a bowl with 
  an electric mixer, beat the egg yolks.  Add the sugar gradually, beating 
  until the mixture is thickened and pale. Beat in 1 cup of cream, rum, and 
  1/4 cup water.  Transfer the mixture to the top of a double boiler. Cook, 
  stirring constantly until it registers 140f on a candy thermometer. Then 
  cook for 3 minutes more. In a small saucepan, sprinkle the gelatine over 
  1/4 cup cold water. Let it soften for 5 minutes, and heat the mixture over 
  low heat, stirring, until the gelatin is dissolved. Whisk into the custard, 
  set the bowl in a larger bowl of ice water and let the mixture cool, 
  stirring it occasionally, until it is the consistency of raw egg whites. Do 
  not let the mixture set. In a bowl, beat the remaining cream until it just 
  holds stiff peaks. Fold the whipped cream into the custard gently but 
  thoroughly.  Pour the mixture into the pie shell. Chill for 3 hours or 
  until set. Garnish with chocolate curls. a 1948 Gourmet Mag. favorite.