Combine the brazil nuts with 3 tbsp. sugar. With the back of a tablespoon, press the mixture to the bottom & sides of a 9" pie plate up to the rim. Bake in a 400 F oven for 8 minutes or until brown. Cool.

Soak gelatin in water. Beat egg yolks with fork. Add sugar, salt. Gradually stir in the scalded milk. Cook in top of double boiler over very hot, not boiling water until it coats metal spoon. Remove at once, stir in dissolved gelatin. Cool, then chill custard until it mounds when dropped from spoon. Beat with electric beater until smooth. Add thinly sliced cherries and rum. Beat egg whites until they peak. Add sugar, gradually, while beating until stiff. Fold into custard. Pour into prepaired pie crust and refrigerate until next day or at least 4 hours.

Next day, soak the brazil nuts 1/2 hour in boiling water.

Whip the cream, sweeten to taste and spoon around edge of pie. Then ,with a knife, shave over pie the soaked brazils. Return pie to the refrigerator until serving time.