Rum Chiffon Pie

1 crumb crust
6 egg yolks
1 cup granulated sugar
1/3 cup rum
2 cups whipping cream
1 envelope plain gelatine
1/4 cup cold water
2 tablespoons boiling water

Beat yolks until light; add sugar and beat well. Add rum and mix. Soak gelatine in cold water for 5 minutes. Add boiling water. Reheat over boiling water in a double boiler until dissolved. Combine the two mixture and cool. Whip the cream and fold in. Fill pie crust and chill.