Rum Cream Pie

• 6 egg yolks
• 3/4 cup sugar
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1/2 cup dark rum
• 1 cup whipping cream
• 1 9-inch graham cracker pie shell

In large mixer bowl, beat egg yolks till well blended. Gradually add sugar, beating till thick and lemon-colored, about 6 minutes. In small saucepan, soften gelatin in cold water. Stir over low heat till gelatin is dissolved; bring to boil. In thin steady stream, add hot mixture to egg yolks, beating constantly. Beat in rum. Chill till mixture mounds when dropped from a spoon. Whip cream to soft peaks; fold into egg mixture. Pile into pie shell. Chill till firm. Garnish with additional whipped cream and maraschino cherries, if desired.