Instructions: For filling, in a medium saucepan combine the sugar and gelatin. Add eggnog^ and egg yolks. Cook and stir till sugar and gelatin dissolve and mixture^ thickens slightly and bubbles. Cool 10 minutes; stir in rum.

Chill till^ consistency of corn syrup; stir occasionally. Remove from refrigerator; let^ stand till partially set (consistency of unbeaten egg whites.^ Meanwhile, in a large mixer bowl beat egg whites till soft peaks form (tips^ curl). Gradually add the remaining 2 tablespoons sugar, beating till stiff^ peaks form (tips stand straight). Fold egg whites into gelatin mixture.^ Beat whipping cream till soft peaks form. Fold cream into eggnog mixture.^ Chill till the mixture mounds when spooned; pile into baked pastry shell.^ Chill several hours or until set. About 1 hour before serving, prepare^ Caramel Filigree and drizzle atop pie. Pipe additional whipped cream around^ pie, if desired. Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup^ sugar over medium-low heat without stirring. When sugar begins to melt,^ heat and stir constantly till mixture is almost a medium caramel color^ (syrup will darken after removed from heat). Stir in a few drops of hot^ water. Let stand for 1 minute.

Using a spoon quickly drizzle the^ caramelized sugar over the top of the pie till a web of caramel is built up.

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