Eggnog Pie

Directions

1. 1
   In a small bowl, combine gelatin and cold water; set aside to soften. Combine milk and 1/2 cup sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil.
2. 2
   In a steady stream, pour hot milk into beaten eggs, whisking constantly. Cook custard in the microwave, whisking after each minute, until it thickens slightly, about 2 minutes. Stir in softened gelatin and mix until melted. Stir in rum.
3. 3
   Let filling cool to room temperature. (If you refrigerate it, stir occasionally to prevent gelatin from setting too soon. See Editor's Note.)
4. 4
   In a medium bowl, whip cream until soft peaks form; beat in 1/4 cup sugar.
5. 5
   Set aside 1/2 cup of whipped cream for garnish; keep refrigerated. Fold remaining whipped cream into eggnog mixture. Pour filling into pie crust and refrigerate 4 hours or overnight.
6. 6
   Garnish with reserved whipped cream and a dusting of nutmeg.