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Holiday Bavarian Pie

chicken

1 backed 9 inch pie shell
1 pkg unflavored gelatine
1/4 cup sugar
1/8 teaspoon salt
3 egg yolks
1 1/4 cup milk
2 tablespoon rum
3 egg whites
1/4 cup sugar
1/2 cup heavy cream,whipped
1 teaspoon nutmeg
1/2 cup heavy cream,whipped
1 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 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. Out of Good Housekeeping Cookbook, typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Yield: 6 servings

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