Rum Cream Pie

Crust
36 Oreo Cookies – take out filling stuff
1 Stick Butter Or Margarine – melted
Filling
6 Egg Yolks
1 C Sugar
1 Tbsp Gelatin
½ C Cold Water
1 pt Whipped Cream
1/2 C Rum
Shaved Chocolate – for garnish

FOR THE CRUST: Roll cookies fine and mix well with melted butter.
Press into two 9″ pie plates and freeze.

FOR THE FILLING: Beat egg yolks well. Add the sugar and beat until
thick and creamy. Soak the gelatin in cold water. Place over a low
flame and bring to a boil. Pour the gelatin over the egg mixture stirring
briskly. Whip the cream until stiff. Fold into pie mixture and stir in the rum.

Pour into 2 frozen pie shells. Sprinkle with shaved chocolate. Freeze until
firm. Each pie serves 8.