Holiday Bavarian Pie



INGREDIENTS:

1 Backed 9 inch Pie Shell

1 pk Unflavored Gelatine

1/4 c  sugar 

1/8 ts salt 

3 Egg yolks

1 1/4 c  milk

2 tb Rum

3 Egg whites

1/4 c  sugar 

1/2 c  Heavy Cream,whipped

1 ts Nutmeg

1/2 c  Heavy Cream,whipped

Shaved chocolate

DIRECTIONS:

1. 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 1/4 cup sugar, beating until stiff. Fold in
custard and 1/2 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.



Holiday Bavarian Pie