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Sensational Rum Pie
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1 cup milk
1/2 tsp. nutmeg
3 eggs, separated
1/3 cup sugar
1/2 tsp. salt
1 tsp. unflavored gelatin, softened in 1/4 cup cold water
2 tbl. rum
1 cup heavy cream, whipped
1/2 cup milk chocolate (approximately a 4 oz. bar)
2 tbl. water
1 tsp. rum
1 9 inch baked pastry shell
Scald milk with nutmeg in the top of a double boiler. Beat egg yolks with sugar and salt. Pour milk slowly over egg yolks, stirring constantly. Cook mixture over boiling water until thick and creamy. Remove from heat and add softened gelatin. Cool. Add 2 tbl. rum. Fold in egg whites which have been beaten until stiff but not dry. Pour into baked pie shell. Chill. When set, spread with half of the unsweetened whipped cream. Melt the chocolate in the water. Cool. Mix remaining half of the whipped cream with the melted chocolate. Add 1 tsp. rum. Spread on top of the pie and chill at least 1 hour.
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