Rum Custard Pie - cooking recipe

Ingredients

4 eggs
1 c. sugar
1/2 tsp. salt
1/2 c. hot water
1 envelope gelatin
1/4 c. rum
1/2 tsp. nutmeg
graham cracker crust

Preparation

Beat 4 egg yolks with 1/2 cup sugar and 1/2 teaspoon salt.
Add hot water slowly and cook in double boiler until thick.
Add one envelope of gelatin dissolved in cold water and stir; cool.
Add 1/4 cup rum and 1/2 teaspoon nutmeg.
Beat egg whites gradually adding 1/2 cup sugar.
When custard has thickened, fold in egg whites.
Line pie pan with graham crackers.
Pour in custard mixture.
Top with 1/2 pint whipped cream.
Place in refrigerator until cold.
Top with grated unsweetened chocolate.