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1
Pour 1/4 cup water into a small bowl.
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2
Sprinkle gelatin over water and set aside to soften.
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3
In heavy 3 quart pan, heat half-and-half over medium heat until steaming.
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4
While half-and-half heats, combine egg yolks in a small bowl with 1/2 cup sugar and the nutmeg; whisk until smooth.
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5
Add 2-3 tablespoons of the hot half-and-half to the egg yolk mixture and whisk until smooth.
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6
Return tempered yolk mixture to the pan.
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7
Cook over medium-low heat, stirring constantly until mixture has reached 160F on an instant-read thermometer and has thickened enough to coat a metal spoon, about 5 minutes.
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8
Pour custard into a large bowl.
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9
Stir in softened gelatin until dissolved, then stir in vanilla and rum.
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10
Refrigerate, stirring occasionally, until custard is chilled and mounds slightly when dropped from a spoon.
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11
In a large bowl of an electric mixer, beat egg whites on high speed until frothy.
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12
Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition.
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13
Continue to beat until sugar is dissolved and meringue holds glossy, stiff peaks.
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14
In another bowl, whip cream until it holds soft peaks.
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15
Fold about a cup of the egg whites into custard, then fold the mixture into remaining egg whites.
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16
Fold in whipped cream, then spoon into crust.
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17
Refrigerate pie until firm, 3 to 4 hours, or for up to 24 hours.
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18
Garnish with grated chocolate right before serving.
