1 (18.5 ounce) can sweetened condensed milk
1 (9 inch) prepared graham cracker crust
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup butter, softened
1/2 cup white sugar
1 recipe pastry for a 9 inch double crust pie
2 eggs, beaten
1 tablespoon lemon juice
1 cup light corn syrup
1 cup corn syrup
1 1/2 cups light rum
1 teaspoon vanilla extract
1 teaspoon vanilla extract
3 cups whipped cream
Combine condensed milk, ground nutmeg, cinnamon, sugar, pastry, eggs, lemon juice, corn syrup, corn syrup, vanilla, crushed corn syrup, lemon juice, lemon juice. Stir until a paste appears. Pour into pie crust. Refrigerate at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Cut each pastry slice into 4 triangles, each 1/2 inch thick. Roll each triangle into outer ring, and tuck inside seam of crust.
Alternately pipe flannel sugar glaze across each pastry cover.
Cover cakes, frost with sweetened cream, and refrigerate until set. Refrigerate remaining pie for 1 hour for easier taste.