Preparation:
For the crust: Combine butter, syrup and sugar; mix well. Add cereal, mixing to coat evenly. Press onto bottom and sides of a lightly oiled 9" pie plate. Freeze.
For Filling: Place chocolate in blender; process at chop about 10 seconds or until chocolate is finely chopped. Gradually stir rum into marshmallow cream in large mixing bowl, mixing until well blended. Stir in chocolate. Fold into whipped cream; spoon into prepared crust. Freeze about 6 to 8 hours or until firm.
Allow to stand at room temperature for about 5 minutes before serving. Garnish with chocolate curls, if desired.
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