Pastry crust for 9" pie
1 env. unflavored gelatin
1 c. milk
3/4 c. sugar, divided
3 eggs, separated
1/4 c. light or dark rum
1 c. heavy cream
Nutmeg

Bake pie shell. Soften gelatin in 1/4 cup water; set aside. Bring milk and 1/2 cup sugar to a boil. Beat egg yolks. Add 1/2 cup hot milk and sugar mixture to eggs, stir and return egg mixture to the remaining hot milk and sugar mixture. Cook, stirring but not boiling, until custard coats metal spoon. Stir in gelatin and rum. Cool in refrigerator until mixture begins to set. Beat egg whites with 3 tablespoons sugar until soft peaks form. Fold into the custard. Whip cream and fold in 1 cup. Spoon into pie shell. Beat 1 tablespoon sugar into remaining whipped cream and spread on pie. Sprinkle with nutmeg and chill until ready to serve. This pie freezes well.

PASTRY CRUST:

Makes 4 1/2 cups of crust. 1 tsp. salt 2 tsp. sugar 1 c. shortening Ice water

Blend dry ingredients until crumbly. Add ice water to 1 1/2 cups of mix. Store remainder of mix.