Egg Nog Chiffon Pie - cooking recipe

Ingredients

1 baked pie shell
1 envelope unflavored gelatin
1/4 c. cold water
4 eggs
1 c. sugar
1 tsp. salt
1/2 c. hot water
1 1/2 jiggers rum
1 tsp. nutmeg

Preparation

Beat egg yolks with 1/2 cup sugar and salt.
Add hot water slowly.
Cook in double boiler until custard, stir constantly. Soften gelatin in cold water.
Add small amounts of hot custard, then dissolve all in hot custard.
Cool until lukewarm.
Add rum and nutmeg.
Stir into stiffly beaten egg whites to which remaining sugar has been added. Pour into baked shell.
Garnish with whipped cream and nutmeg.