1 baked pie shell
2 env. Knox plain gelatin
1/4 c. cold water
3 egg yolks
3 egg whites
1/2 c. sugar
1 c. light cream
1/2 tsp. salt
1 jigger good rum
1/2 tsp. vanilla
1/2 tsp. grated nutmeg
1/2 pt. whipping cream

Let gelatin soften in cold water for 10 minutes. Beat egg yolks until light and fluffy. Add sugar and cream well. Scald the milk, add salt and slowly, while beating, add to egg yolks. Cook in double boiler 5 minutes, stirring constantly. Pour over gelatin and stir until dissolved. Cool. Add rum and vanilla. Chill well, but do not congeal. Beat egg whites until they peak. Fold in rest of sugar. Fold in rest of sugar.

Fold into gelatin mixture and put into pie crust. Smoothing it high toward the center. Chill until firm. Whip heavy cream, pile it on top and sprinkle with nutmeg.