Eggnog Pie

Directions

1. 1
   Pour 1/4 cup water into a small bowl.
2. 2
   Sprinkle gelatin over water and set aside to soften.
3. 3
   In heavy 3 quart pan, heat half-and-half over medium heat until steaming.
4. 4
   While half-and-half heats, combine egg yolks in a small bowl with 1/2 cup sugar and the nutmeg; whisk until smooth.
5. 5
   Add 2-3 tablespoons of the hot half-and-half to the egg yolk mixture and whisk until smooth.
6. 6
   Return tempered yolk mixture to the pan.
7. 7
   Cook over medium-low heat, stirring constantly until mixture has reached 160F on an instant-read thermometer and has thickened enough to coat a metal spoon, about 5 minutes.
8. 8
   Pour custard into a large bowl.
9. 9
   Stir in softened gelatin until dissolved, then stir in vanilla and rum.
10. 10
    Refrigerate, stirring occasionally, until custard is chilled and mounds slightly when dropped from a spoon.
11. 11
    In a large bowl of an electric mixer, beat egg whites on high speed until frothy.
12. 12
    Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition.
13. 13
    Continue to beat until sugar is dissolved and meringue holds glossy, stiff peaks.
14. 14
    In another bowl, whip cream until it holds soft peaks.
15. 15
    Fold about a cup of the egg whites into custard, then fold the mixture into remaining egg whites.
16. 16
    Fold in whipped cream, then spoon into crust.
17. 17
    Refrigerate pie until firm, 3 to 4 hours, or for up to 24 hours.
18. 18
    Garnish with grated chocolate right before serving.