1 (9 inch) prepared graham cracker crust
2 eggs
1 cup white sugar
1 1/2 cups light rum
1 lemon, juiced
In a large bowl, beat egg yolks until foamy, beating constantly with a wooden spoon or a pastry blender as necessary.
Add sugar gradually, mixing well so that all sugar is evenly distributed. Beat in lemon juice until well blended. Whip cream in large bowl until starting to stick, yield piece of whipped cream about 1/3 full with no streaks. Gradually mix in rum. Beat in lemon juice, continuing to whip 1/3 full, until pie is moderately thick.