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| 1 | Envelope unflavored gelatine |
| 1/4 Tasse | water cold |
| 3/4 Tasse | sugar |
| 1 Esslöffel | cornstarch |
| 1/4 Teelöffel | salt |
| 2 | eggs separated |
| 1 1/2 Tasse | milk |
| 1 Esslöffel | Vanilla extract plus |
| 1 Teelöffel | vanilla extract |
| 1 Teelöffel | nutmeg ground |
| 1/4 Tasse | sugar |
| 1 | Baked 9-inch pastry shell |
| 1 Tasse | Whipping cream whipped |
| | Diced candied fruit |
| | nutmeg ground |
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Combine egg yolks and milk, beat well, and add to mixture in saucepan. Cook milk mixture over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute. Remove from heat, and add gelatin mixture; stir until gelatin granules dissolve. Stir in vanilla and 1 teaspoon nutmeg. Allow custard mixture to cool until the consistency of unbeaten egg white.
add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold egg whites into custard. Pour filling into pastry shell; chill at least 8 hours.
whipped cream; sprinkle lightly with nutmeg. Yield: 1 x 9" pie.
Nancy Moore of Tennessee, in December, 1987 "Southern Living".
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