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1
Prepare the pie shell: Combine the flour, sugar and salt in a small bowl and then cut in the shortening using a pastry blender.
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2
When the mixture resembles coarse cornmeal, add about 1/4 cup of ice water and using your hands, but working the dough as little as possible (you want it to stay as cold as possible), mix in the water.
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3
Add more water if needed to produce a dough that will hold together in a ball.
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4
Roll out to about 1/4 inch and then fold the circle of dough into quarters and place in a 9-inch pie pan.
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5
Turn the edges under and, using your thumb and forefinger, press a fluted design into the edge.
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6
Using a fork, prick the pastry all over the bottom of the shell and also around the sides.
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7
Bake at 400F (200C) for about 15 minutes or until golden brown.
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8
Remove from oven and cool to room temperature.
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9
Make the filling: Sprinkle the gelatin over 1/2 cup of the milk, stir it in gently and allow it to soften.
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10
In the top portion of a double boiler combine the cornstarch, salt and 3 tablespoons of the sugar and add the rest of the milk and the egg yolks whick have been slightly beaten.
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11
Stirring constantly, cook over simmering water until the mixture thickens.
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12
Remove from heat, cover and allow to rest for 10 minutes.
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13
Stir the gelatin mixture into the thickened milk mixture.
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14
Return to the heat and cook for 5 minutes while you stir constantly.
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15
Remove from the heat.
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16
Cover and place in the refrigerator to cool until chilled.
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17
Beat the egg whites until frothy and add the rest of the sugar as you beat until they become quite firm.
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18
Add the brandy or rum (or extracts) to the chilled thickened milk mixture.
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19
Fold in the beaten egg whites.
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20
Pour into the cooled pie shell and sprinkle nutmeg on the top.
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21
Chill at least 1 hour before serving.
