Authentic Nesselrode Pie

Nesselrode pie is really a classic Bavarian cream in a pie shell,
Which is to say a custard base into which gelatin is blended
for stability and egg whites are folded for added volume.

Ingredients:
1 envelope unflavored gelatin
3 tablespoons dark rum
1 tablespoon water
1 1/2 cups heavy cream
1/2 cup milk
Pinch of salt
2 tablespoons sugar
2 eggs, separated
1/4 cup sugar
10 ounces dried fruits
1 baked deep 9" pie shell
1 ounce semi-sweet chocolate, optional for decorating

Directions:
Sprinkle gelatin on rum and water
and let stand until softened.
Scald cream and milk together.
In a medium bowl, with a wooden spoon, mix salt
and 2 tablespoons sugar into yolks.
Add scalded cream slowly to yolks, stirring constantly.
Pour into the top of a double boiler,
over simmering water, and cook until thickened,
stirring frequently. Do not boil.
Stir in gelatin and chill until almost set.
Beat egg whites until they hold peaks,
then add 1/4 cup sugar,
while continuing to beat until stiff.
Fold beaten whites into cream mixture
along with the dried fruits. Chill 5 minutes.
Stir and turn into pie shell.
Decorate with shaved chocolate, if desired.