Rum Cream Pie

• 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)

1. Preheat oven to 325u0b0F.
2. Crumble the ginger snaps in a food processor and add the melted butter.
3. Use this mixture to line a deep pie plate or spring form pan. Bake this at 325u0b0F for 19 minutes.
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. Pour over sugar and egg mixture, stirring briskly. Whip the cream until stiff. Fold in the egg mixture and flavor with the rum.
6. Cool in the refrigerator until mixture begins to set and pour into the pie shell. Chill until firm and garnish with chocolate curls and chopped nuts.

ginger snaps, butter, egg yolks, sugar, unflavored gelatin, cold water, cream, dark rum, chocolate curls, nuts

Taken from www.food.com/recipe/rum-cream-pie-234274 (may not work)