1/2 c. sugar
1 env. gelatin
1/4 tsp. salt
2 egg yolks
1 c. sweet milk
2 egg whites
1/4 tsp. cream of tartar
3 tbsp. rum
2 c. Cool Whip

Combine sugar, gelatin and salt in saucepan. Thoroughly blend eggs and milk. Gradually stir into dry ingredients. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir in rum. Chill until mixture mounds from spoon.

Whip egg whites and cream of tartar until stiff. Blend egg whites into gelatin mixture on low speed of mixer (use small bowl). Fold in whipped topping. Pour into graham cracker crust. Sprinkle with nutmeg. Chill at least 3 hours.