Rum Cream Pie

Ingredients

• 1 (15 ounce) package ginger snaps
• 1/2 cup melted butter
• 6 egg yolks
• 1 cup sugar
• 1 (1/4 ounce) envelope unflavored gelatin (1 envelope)
• 1/4 cup cold water
• 1 pint double cream (heavy)
• 1/2 cup dark rum
• chocolate curls (for garnish)
• chopped nuts (for garnish)

Directions

1. 1

   Preheat oven to 325*

2. 2

   Crumble the ginger snaps in a food processor and add the melted butter.

3. 3

   Use this mixture to line a deep pie plate or spring form pan. Bake this at 325 for 19 minutes.

4. 4

   Beat the egg yolks well, and add the sugar. Soak the gelatin in the cold water and heat gently over low flame until fully dissolved.

5. 5

   Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavour with the rum.

6. 6

   Cool in the refridgerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.