4		egg yolks, beaten slightly
½	cup	sugar
1/8	tsp.	salt
1	cup	scalded milk
1	env.	gelatin (1 tbsp.)
¼	cup	cold milk
½	cup	light cream or half-and-half
½	tsp.	Rum flavoring or rum
4		egg whites beaten to moderate peaks
½	cup	sugar
1	tbsp.	minced dried Maraschino cherries
1		pre-baked pie shell
1/3	cup	chocolate shavings or chips

Beat the egg yolks slightly in a double boiler top. Add the sugar and salt. Slowly...very slowly, stir in the hot milk taking care not to scramble the eggs. Set over hot water, stirring constantly until the custard will coat a spoon. (The spoon test for custards is successful when you can run your finger down the length of a spoon bowl covered with custard and the custard does not move to refill the gap made by your finger.) Take from the hot water. Sprinkle the gelatin over the cold milk in a bowl. Add the hot custard, stirring until the gelatin dissolves. Add the cream and flavorings to taste. Chill until thickening begins. Beat the egg whites while the custard is chilling, adding remaining sugar until stiff glossy peaks are formed. Fold in the beaten egg whites to the custard taking care not to deflate the egg whites. Fold in the Maraschino cherries. Pour the mixture into the pre-baked and cooled pie crust and chill until firm. Sprinkle chocolate shavings or chocolate chips over the top.

To make the pie as Eggnog Pie, omit the rum extract, cherries and chocolate. Flavor with real rum. Cover with whipped cream as described and sprinkle with grated nutmeg. You may also add brandy or substitute it for the rum.