Rum Custard Pie

Directions

1. 1
   Beat 4 egg yolks with 1/2 cup sugar and 1/2 teaspoon salt.
2. 2
   Add hot water slowly and cook in double boiler until thick.
3. 3
   Add one envelope of gelatin dissolved in cold water and stir; cool.
4. 4
   Add 1/4 cup rum and 1/2 teaspoon nutmeg.
5. 5
   Beat egg whites gradually adding 1/2 cup sugar.
6. 6
   When custard has thickened, fold in egg whites.
7. 7
   Line pie pan with graham crackers.
8. 8
   Pour in custard mixture.
9. 9
   Top with 1/2 pint whipped cream.
10. 10
    Place in refrigerator until cold.
11. 11
    Top with grated unsweetened chocolate.