Ingredients:
Graham cracker crumb pie shell 2 cups milk 1/2 cup sugar 1/8 teaspoon salt 3 tablespoons flour 1 egg yolk 1 tablespoon butter, room temperature 3 tablespoons rum Whipped cream A couple of chocolate bars

Instructions:
Heat one cup of milk, but don’t bring to a boil. Mix sugar, salt, flour and the remaining milk and stir into the hot milk. Place this mixture into a double boiler and cook for 5 minutes. Add some of the hot mixture a little at a time to the beaten egg yolk and stir well. Then, pour this back into the main batch in the double boiler and cook for another minute or two. Remove from the heat and add the butter and rum; stir this in very well. Set aside to cool. Pour the cooled mixture into the graham cracker pie shell. Top the pie with whipped cream. Use a sharp knife to shave thin curls of chocolate from the chocolate bars; place these on top of the whipped cream. This will give you a pretty pie with wonderful flavor. Its great served warm, and you may not have any leftovers. If you do have leftovers, you’ll find this pie is also delicious served cold from the refrigerator. It will satisfy your taste buds and ease your mind. Soon after, it will quit raining – for a while. Readers with questions or comments for Dave Kessler may write to him in care of this publication.