Preparation

• 1
  Let the gelatin dissolve in the water and set aside.
• 2
  Then in a saucepan over a medium heat, combine the milk and half of the sugar and bring slowly to a boil.
• 3
  Reduce the heat and add the gelatin mixture to the milk.
• 4
  Using a wire whisk, whisk in the eggs and continue to whisk until the mixture thickens.
• 5
  Pour in the rum.
• 6
  Refrigerate the mixture and chill it until it begins to set, stir the mixture occasionally as it cools.
• 7
  Whip the cream until soft peaks form and beat in the remaining sugar.
• 8
  Refrigerate 1/2 a cup of this mixture for garnish.
• 9
  Fold remaining whipped cream into the milk mixture and pour into the already baked pie crust.
• 10
  Cover and refrigerate for 2 to 3 hours.
• 11
  Serve with reserved whipped cream and a dusting of nutmeg.
• 12
  ENJOY!
• 13
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