Eggnog Mousse Pie

Ingredients

• ½ cup cold water
• 1 tbsp plain gelatin
• 6 egg yolks
• 1 cup sugar
• ½ cup dark rum
• 2 cup heavy cream
• 1 x 9-inch graham cracker crust

Directions

1. Bake and cool a 9-inch graham cracker pie crust.
2. In a small pan, combine water and gelatin, and let stand for 5 minutes.
3. Heat to dissolve gelatin.
4. In a mixing bowl, beat together egg yolks and sugar.
5. Blend in rum and then gelatin mixture.
6. In another bowl, whip 2 cups heavy cream until stiff.
7. Reserve 1 cup whipped cream for topping.
8. Fold remainder into egg mixture and pour into pie crust.
9. Chill until partially set, if soupy.
10. For topping, add 2 tablespoons powdered sugar and 2 tablespoons rum to reserved whipped cream.
11. Top pie with whipped topping and nutmeg.