CRUMB PIE CRUST:
1 1/2 Cups Crumbs, Cornflakes, Biscuit or a Mixture
1/2 Teaspoon Cinnamon
1/2 Cup melted Butter
1/2 Cup Chelsea White Sugar

FILLING:
1/2 Tablespoon Gelatine
2 Tablespoons Water
3 Eggs, separated
1 1/2 Cups Milk
3/4 Cup Chelsea White Sugar
Pinch of Salt
2 Tablespoons Rum
1 cup walnuts 

Whipped cream, Chelsea Demerara Sugar to serve

PIE CRUST:
1 : Mix crumbs, Chelsea White Sugar, cinnamon and stir in the melted butter. Blend thoroughly.
2 : Line a 22" pie plate with the mixture pressing firmly into place. Chill for about 20 mins before filling.

FILLING:
1 : Soften the gelatine in the water for 5 mins.
2 : In a small saucepan, beat the yolks.  Add Chelsea White Sugar and salt and stir over low heat, stirring constantly until mixture coats the back of the spoon. Then stir in gelatine and cool thoroughly.
3 : Beat egg whites and fold into custard with rum and walnuts.
4 : Pour into the crumb crust, cover with whipped cream and sprinkle with Chelsea Demerara Sugar.