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This pie is so good you'll find yourself making it year round.

• 3 eggs, separated
• 1/2 cup sugar
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• 1 cup half-and-half
• 1 teaspoon rum extract
• 1 tablespoon unflavored gelatin
• 1/4 cup warm water
• 1 baked 9-inch pie shell, cocoled

In a mixing bowl, beat the egg yolks until thick and lemony. Blend in the sugar, nutmeg and salt. Pour mixture into the top of a double boiler over boiling water. Gradually stir in half-hand-half and cook, stirring constantly, until the mixture coats the back of a metal spoon. Set aside.

In a cup, add the gelatin to the warm water and stir until dissolved. Add the rum extract, and stir mixture into the hot egg mixture. Let cool.

Beat the egg whites until stiff peaks form. Fold egg whites gently into the cooled mixture. Pour into pie shell. Sprinkle lightly with nutmeg, if desired. Chill for several hours before serving.

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Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust

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