Suzy's Rum Cream Pie

• 6 tablespoons butter, unsalted melted
• 1 1/2 cups chocolate cookie crumbs
• 1 envelope gelatin, unflavored
• 3 large eggs separated
• 1 cup milk
• 1/4 cup light rum
• 1/4 cup water
• 1/2 cup sugar granulated
• 1/4 teaspoon nutmeg ground
• 18 teaspoon salt
• 1/2 cup heavy whipping cream whipped
• 1 x chocolate (semi-sweet) grated

1. CHOCOLATE CRUMB CRUST: Mix melted butter with the chocolate cookie crumbs.
2. Pat into a buttered 9 inch pie plate.
3. Press firmly down firmly with the bottom of a glass.
4. Chill - 1 hr.
5. FILLING: Soften gelatine in water and set aside.
6. Beat egg yolks lightly in the top of a double boiler.
7. Add sugar and milk.
8. Stir and cook over hot water (not boiling) 10 minutes or until custard coats a metal spoon.
9. Remove from heat and stir in gelatin, nutmeg and rum.
10. Place pan over ice water, stir until mixture begins to thicken.
11. In the meantime, add salt to egg whites and beat until firm, but soft peaks form.
12. Fold into thickened custard alternately with whipped heavy cream.
13. Turn into prepared crust.
14. Chill at least 4 hours or overnight.
15. Sprinkle top with grated semi-sweet chocolate.

butter, chocolate cookie crumbs, gelatin, eggs, milk, light rum, water, sugar, nutmeg ground, salt, heavy whipping cream whipped, chocolate

Taken from recipeland.com/recipe/v/suzys-rum-cream-pie-4828 (may not work)