Prep 15 mins
Cook 30 mins
If you don't already use freshly grated nutmeg, I highly recommend it. Most cookware stores sell nutmeg graters and your grocer sells whole nutmegs. There is an incredible difference in flavor and aroma. Add 3-4 hours to prep time for chilling.
- 1 envelope unflavored gelatin
- 1 cup half-and-half
- 3 large eggs, separated
- 3⁄4 cup sugar
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 4 -6 tablespoons light rum
- 1 cup whipping cream
- 1 9-inch baked pie crust
- 1⁄2 cup grated semisweet chocolate
- Pour 1/4 cup water into a small bowl.
- Sprinkle gelatin over water and set aside to soften.
- In heavy 3 quart pan, heat half-and-half over medium heat until steaming.
- While half-and-half heats, combine egg yolks in a small bowl with 1/2 cup sugar and the nutmeg; whisk until smooth.
- Add 2-3 tablespoons of the hot half-and-half to the egg yolk mixture and whisk until smooth.
- Return tempered yolk mixture to the pan.
- Cook over medium-low heat, stirring constantly until mixture has reached 160°F on an instant-read thermometer and has thickened enough to coat a metal spoon, about 5 minutes.
- Pour custard into a large bowl.
- Stir in softened gelatin until dissolved, then stir in vanilla and rum.
- Refrigerate, stirring occasionally, until custard is chilled and mounds slightly when dropped from a spoon.
- In a large bowl of an electric mixer, beat egg whites on high speed until frothy.
- Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition.
- Continue to beat until sugar is dissolved and meringue holds glossy, stiff peaks.
- In another bowl, whip cream until it holds soft peaks.
- Fold about a cup of the egg whites into custard, then fold the mixture into remaining egg whites.
- Fold in whipped cream, then spoon into crust.
- Refrigerate pie until firm, 3 to 4 hours, or for up to 24 hours.
- Garnish with grated chocolate right before serving.