1 envelope Knox gelatin
 3 tbs brandy
 1 c milk
 3 eggs, separated
 1/4 c sugar
 1/4 c bourbon or dark rum
 1 1/2 tsp vanilla
 1/4 tsp ground nutmeg
 Pinch of salt
 3 tbs sugar
 1 c whipping cream, divided
 1 tbs powdered sugar
 Ground nutmeg
 Prepared pie crust
 Dissolve gelatin in brandy; set aside.  Scald milk in top of double
 boiler.  Beat egg yolks and 1/4 c sugar at medium speed.  Gradually stir
 about 1/4 of hot milk into yolk mixture; add to remaining hot milk,
 stirring constantly.  Cook over simmering water, stirring until thick,
 about 3 to 5 minutes. Remove from heat, stir in softened gelatin, bourbon,
 vanilla and 1/4 tsp nutmeg.
 Chill, stirring occasionally until mixture mounds when dropped from a
 spoon.  Beat egg whites and salt until foamy; add 3 tbs sugar and beat
 until stiff.  Fold into custard.  Beat 1/2 c whipping cream until soft
 peaks form; fold into custard.  Pour filling into prepared crust; chill 3
 hours or until set.  Beat remaining 1/2 c whipping cream until foamy; add
 1 tbs powdered sugar and beat until soft peaks form.  Garnish pie with
 whipped cream and sprinkle with nutmeg.