---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies
       Yield: 6 servings
       1    Backed 9 inch Pie Shell
       1 pk Unflavored Gelatine
     1/4 c  Sugar
     1/8 ts Salt
       3    Egg yolks
   1 1/4 c  Milk
       2 tb Rum
       3    Egg whites
     1/4 c  Sugar
     1/2 c  Heavy Cream,whipped
       1 ts Nutmeg
     1/2 c  Heavy Cream,whipped
            Shaved Chocolate
   Day before or early in the day: In small bowl, combine gelatine, 1/4 cup
   sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then
   gelatime mixture. Cook over hot, not boiling water, stirring untill custard
   coats spoon. Stir in rum. Refridgerate, stirring occasionally, until
   mixture mounds when dropped from spoon. Beat until just smooth. In medium
   bowl, beat egg whites untill fairly stiff; gradually add 1/4 cup sugar,
   beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie
   shell; sprinkle with nutmeg. Refridgerate until set. Just before serving:
   Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or
   drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook,
   typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120