Recipe - Holiday Bavarian Pie

1 Backed 9 inch Pie Shell
1 pack Unflavored Gelatine
One fourth cup Sugar
1/8 teaspoon Salt
3 Egg yolks
1 One fourth cup Milk
2 tablespoon Rum
3 Egg whites
One fourth cup Sugar
One half cup Heavy Cream,whipped
1 teaspoon Nutmeg
One half cup Heavy Cream,whipped
Shaved Chocolate

Day before or early in the day: In small bowl, combine gelatine, 1/4
cup sugar, salt. In double boiler top, beat eggyolks. Stir in milk,
then gelatime mixture. Cook over hot, not boiling water, stirring
untill custard coats spoon. Stir in rum. Refridgerate, stirring
occasionally, until mixture mounds when dropped from spoon. Beat
until just smooth. In medium bowl, beat egg whites untill fairly
stiff; gradually add One fourth cup sugar, beating until stiff. Fold in
custard and One half cup heavy cream. Turn into pie shell; sprinkle with
nutmeg. Refridgerate until set. Just before serving: Top pie with 1/2
cup heavy cream, sprinkle with shaved chocolate, or drizzle grenadine
syrup over cream. Out of Good Housekeeping Cookbook, typed by
Brigitte Sealing Cyberealm BBS Watertown NY 3157861120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip