Rum Cream Pie

5 egg yolks 1 cup [140 g] sugar 1 tablespoon [15 mL] unflavored gelatine 1/2 cup [125 mL] cold water 1 1/2 cups [375 mL] heavy cream 5 tablespoons [75 mL] dark rum, or to taste 1 unsweetened chocolate, dark if possible, wafer crumb pie crust Bitter-sweet chocolate curls Whipped cream [optional]

Beat egg yolks until almost white; mix in sugar. Soak gelatine into cold water until swollen; cook over low heat, until completely dissolved. Pour dissolved gelatine over egg yolks/sugar mixture, whipping vigorously. Whip cream until stiff. Fold whipped cream into gelatine mixture; flavor with dark rum. Refrigerate until just thickening. Pour into cold chocolate wafer crumb pie crust. Refrigerate until set. Garnish pie generously with bitter-sweet chocolate curls. Serve pie cold, garnished with whipped cream if desired.