Eggnog pie

Fork the dough into the dish; this pie needs a fully baked shell.

Blind bake at 475F for eight to ten minutes, with pie weights for the first few minutes to stop it shrinking, then without.

Stir the sugar, gelatin and salt together in a saucepan.

Blend the milk and egg yolks, stir into the sugar mixture and bring just to a boil, then take off the heat.

Chill, stirring occasionally, about 20 minutes, until the mixture mounds slightly when dropped from a spoon.

Stir in the rum.

Beat the three egg whites with the cream of tartar until foamy, then add half a cup of sugar a tablespoon at a time and beat to stiff, glossy peaks.

Fold the gelatin mixture into the meringue.

Whip the heavy cream in a chilled bowl and fold that in too, until smooth.

Pour into the baked pie shell.

Grate nutmeg generously over the top and chill until set, about three hours.