1 c. evaporated milk
1/2 c. water
1/4 tsp. nutmeg
3 egg yolks
1/2 c. granulated sugar
1/8 tsp. salt
1 Tbsp. gelatin
3 Tbsp. cold water
1/2 tsp. vanilla
3 egg whites, beaten stiff
1 c. sweetened whipped cream
1/4 c. grated unsweetened chocolate


Heat milk and 1/2 cup water in double boiler with nutmeg. Beat egg yolks with sugar and salt until light. Pour the hot milk over the egg mixture; return to double boiler and cook until consistency of thick cream. Remove from heat. Add gelatin which has been soaking 5 minutes in cold water. Add vanilla. Cool. When cool and ready to set, beat with egg beater and fold in stiffly beaten egg whites. Pour this delicate fluffy mixture into baked pie shell. Set in refrigerator. When thoroughly cool, cover with the sweetened whipped cream and sprinkle top with grated chocolate.