Dissolve gelatin in brandy, set aside.
Scald milk in top of a double boiler.
Beat egg yolks and 1/4 cup sugar at medium speed of an electric mixer.
Gradually stir about one-fourth of hot milk into yolk mixture, add to remaining hot milk, stirring constantly.
Cook over simmering water, stirring until mixture is thick and coats a spoon, about 3 to 5 minutes.
Remove from heat, stir in softened gelatin, bourbon, vanilla, and 1/4 teaspoon nutmeg.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Beat egg whites (at room temperature) and salt until foamy, add 3 tablespoons sugar, and beat until stiff.
Fold into custard.
Beat 1/2 cup whipping cream until soft peaks form, fold into custard.
Pour filling into prepared Pecan Crust, chill 3 hours or until set.
Beat remaining 1/2 cup whipping cream until foamy, add 1 tablespoon powdered sugar, and beat until soft peaks form.
Garnish pie with whipped cream and sprinkle with nutmeg.