In a small bowl, soften gelatin in cold water; set aside.
In a sauce pan, combine sugar and cornstarch.
Gradually stir in milk until smooth.
Bring to a boil.
Cook and stir for 2 minutes or until thickened.
Remove from heat.
Stir a small amount of hot mixture into egg yolks.
Return all to the pan.
Bring to a gentle boil, stirring constantly.
Remove from the heat.
Stir in gelatin and vanilla.
Cool to room temperature, stirring occasionally.
Fold in whip cream.
Pour into pie shell.
Sprinkle with nutmeg.
Refrigerate until set, about 2 hours.
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