1 tbsp. unflavored gelatin (Knox)
1/4 c. cold water
4 egg yolks, beaten
1 c. sugar, divided in half
1/2 tsp. salt
1/2 c. hot water
3 tbsp. or more of rum
4 egg whites
1 (9-inch) prepared pie shell, baked

Sprinkle gelatin over the cold water and allow to soak for 5 minutes. Put beaten egg yolks, 1/2 cup sugar, salt and hot water into double boiler and cook until consistency of custard. Add softened gelatin and cool. Beat egg whites stiffly adding sugar and rum. Fold into first mixture. Then turn into baked pie shell. Serve with thin layer of whipped cream on top and grated nutmeg, if desired.

Submitted by: Joan Hogan