|Cold water||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Hot water||1⁄2 Cup (8 tbs)|
|Baked pastry shell||1|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Soften gelatin in cold water.
Combine egg yolks with 1/2 cup sugar, gradually add boiling water and salt, and cook in top of double boiler until mixture coats the spoon.
Add gelatin, stir until dissolved.
Beat egg whites until stiff, adding gradually 1/2 cup sugar, nutmeg, and rum fold into first mixture.
Turn into pastry shell and chill.
Spread with whipped cream.
Sprinkle with chopped nuts or cinnamon if desired.