Eggnog Chiffon Pie

Directions

1. 1
   Soften gelatin in 1/4 c cold water.
2. 2
   Mix in sauce pan, sugar salt and milk.
3. 3
   Cook over low heat stirring constantly until scalded.
4. 4
   Remove from heat.
5. 5
   Slowly stir half the mixture into 3 egg yolks.
6. 6
   Blend into hot mixture in saucepan until it boils.
7. 7
   Immediately remove from heat.
8. 8
   Stir in softened gelatin.
9. 9
   Cool.
10. 10
    When mixture is partially set, beat with rotary beater until smooth.
11. 11
    Blend in rum flavoring and fold in whipping cream.
12. 12
    Fold in egg whites, cream of tartar and sugar.
13. 13
    Spoon into cooled pie shell.
14. 14
    Sprinkle 1/4 t nutmeg over top. Chill until set, about 2 hours.