10 inch Pastry Crust or Graham Cracker Crust
2 env. (2 tbsp.) unflavored gelatin
1/2 tsp. salt
4 egg yolks
2 c. skim milk
24 packets (24 grams) Equal Tabletop Sweetener, divided
3/4 tsp. rum extract
4 egg whites
1/4 plus 1/8 tsp. cream of tartar
3/4 c. evaporated milk, chilled
1/4 tsp. nutmeg

Mix the gelatin and salt in a small saucepan. Blend egg yolks and milk; stir into gelatin mixture. Cook over medium heat, stirring constantly, until mixture thickens. Take pan off heat and stir in 12 packets of Equal and rum extract. Chill the mixture, stirring occasionally, until it mounds slightly when dropped from a spoon.

Beat egg whites and cream of tartar until foamy. Beat in 12 packets Equal, a few packets at a time until whites are stiff. Do not underbeat. Fold gelatin mixture into beaten egg whites. Put evaporated milk in a chilled bowl and beat milk until it is stiff. Fold whipped milk into the gelatin mixture. Pour into baked pastry crust. Sprinkle generously with nutmeg. Chill at least 3 hours or until set. This pie has 1000 fewer calories than a traditional eggnog pie! Servings: 12.