1 1/2 cups margarine
2 eggs
2 cups butterscotch sifted sugar
2 (1 ounce) squares unsweetened chocolate
1/2 cup packed light rum
1/2 cup milk
1 cup plain nonfat yogurt
3 tablespoons rum flavoured rum
1 pound buttery round crackers
Lightly grease a 9 inch cup or bowl pan.
In a large bowl, cream margarine and 1/3 cup sugar. Mix flour, 1/3 cup sugar, and remaining 1/3 cup sugar into butter mixture until well blended. Fold crackers into butter mixture, and sprinkle with rum flavoured rum. Spread crackers on bottom of prepared pan.
Bake in preheated oven for 30 minutes, or until cream is firm. Remove from oven. Let edges of pie hang over pan or in a separate shallow container. Chill in refrigerator. Refrigerate leftover pie until serving.