Baked pastry shell or crumb crust
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
½ cup sugar
¼ cup cocoa
1 cup whipping cream, well-chilled
1 teaspoon vanilla
Rum Cream Topping (recipe below)

Sprinkle gelatin into cold water in a small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Combine sugar and cocoa in a small chilled mixer bowl; add cream and vanilla. Beat 30 seconds on low speed or until smooth, then beat 1 minute on medium speed or until stiff peaks form. Gradually add gelatin mixture; beat until blended. Pour into cooled shell or crust. Store in refrigerator for 30 minutes for top to set. Prepare topping below. Spread onto pie and garnish with chocolate shavings, sliced strawberries or whatever you desire. Chill for 2 more hours before serving.

RUM CREAM TOPPING:
Beat 1 cup whipping cream with 2 tablespoons powdered sugar and 2 tablespoons light rum (or ¼ teaspoon rum extract) until stiff.