1. Sprinkle rum over the candied fruit and set aside.
2. Combine the gelatin with one-quarter cup sugar and the salt in the top of a double boiler. Gradually stir in the milk and cook over hot water, stirring, until the gelatin has dissolved.
3. Gradually stir the gelatin mixture into the beaten egg yolks and return the mixture to the double boiler. Cook, stirring constantly, until the mixture coats a spoon and is slightly thickened. Cool. Add the candied fruits.
4. Beat the egg whites until stiff and gradually beat in one-third cup sugar. Carefully fold into the gelatin mixture. Fold in the cream.
5. Pour the mixture into the baked pie shell and chill until firm. If desired, garnish with candied fruits.