1 1/4 c. milk
1/4 tsp. salt
4 eggs, separated
Sugar
1 env. unflavored gelatin
2 tbsp. rum
1 tsp. grated lemon peel
Graham cracker crumb crust
6 oz. mixed candied fruit

Purchase 4-ounce containers of mixed candied fruit.

Preparation: Allow eggs to come to room temperature.

1. In 2-quart saucepan, with wire whisk or fork, beat milk, salt, egg yolks, and 3 tablespoons sugar until blended. Sprinkle gelatin evenly over egg-yolk mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring frequently, until gelatin completely dissolves and mixture thickens slightly and coats the back of a spoon, about 15 minutes (do not boil or mixture will curdle). Remove saucepan from heat; stir in rum and lemon peel. Cover and refrigerate until custard mounds slightly when dropped from a spoon, about 40 minutes.

2. Meanwhile, prepare 9-inch crust as directed but do not bake; set aside.

3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks. Gently fold gelatin mixture into beaten whites with 1 container mixed candied fruit (about 1/2 cup). Spoon filling into crust. Refrigerate pie until filling is set, about 2 hours.

4. To serve, garnish pie with remaining mixed candied fruit.