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

For topping, add 2 tablespoons powdered sugar and 2 tablespoons rum to reserved whipped cream. Top pie with whipped topping and nutmeg.