Chocolate Rum Pie

1 dstspn. gelatine

2 cups milk

1/2 cup sugar

2&1/2 dstspns. cornflour

4 eggs

3 dstspns. rum

4oz dark chocolate

150ml cream

chocolate shavings

Method: Soften gelatine in 1/4 cup of milk. Scald remaining milk. Blend sugar with cornflour. Stir in hot milk. Separate eggs. Beat yolks, add cornflour mixture. Stir in top of double boiler until mixture thickens. Add softened gelatine and chopped chocolate. Stir until gelatine dissolves and chocolate melts. Add rum. Allow to cool slightly. Beat egg whites until stiff. Fold into chocolate mixture. Pour into prepared crumb case. Refrigerate until set. Whip cream, spread evenly over mixture and decorate with chocolate shavings.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.111.