1 baked pie shell
1 tbsp. (env.) gelatin
1/4 c. cold water
4 egg yolks
1/2 tsp. salt
1/2 c. sugar
1/2 c. hot water
4 egg whites
1/4 c. sugar
3 tbsp. light rum OR
1 tsp. vanilla
1/2 pt. whipping cream, whipped
Nutmeg

Place the gelatin in the 1/4 cup cold water. Beat egg yolks and put in top of double boiler with salt, 1/2 cup sugar, and the hot water. Cook until of a custard consistency, stirring constantly. Add gelatin and cool.

Beat egg whites and gradually beat the 1/4 cup sugar into them, then add the rum. Fold egg white mixture into the custard mixture and fill pie shell. Place in refrigerator to set. Serve with a layer of whipped cream over the top, sprinkled with nutmeg.

Serves 6.