MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Rum Cream Pie
  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.