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EGGNOG PIE

9 inch baked pie shell
1/2 cup sugar
1 envelope of unflavored gelatin
1/2 teaspoon salt
3 eggs, separated
1 1/4 cups milk
1 teaspoon light rum or 1/2 teaspoon rum flavoring
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 cup chilled whipping cream
Nutmeg

Bake pie shell.
Stir together 1/2 cup sugar, the gelatin and salt in saucepan. Blend egg yolks and milk; stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in bowl of ice water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon. Stir in rum.
Beat egg whites and cream of tartar until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.Fold gelatin mixture into meringue.
In chilled bowl, beat cream until stiff; fold into meringue mixture. Pile into baked pie shell. Sprinkle with nutmeg. Chill at least 3 hours or until set.