Eggnog Pie



INGREDIENTS:

1 envelope Knox gelatin

3 tbs brandy

1 c milk

3 eggs, separated

1/4 c sugar

1/4 c bourbon or dark rum

1 1/2 tsp vanilla

1/4 tsp ground nutmeg

Pinch of salt

3 tbs sugar

1 c whipping cream, divided

1 tbs powdered sugar

Ground nutmeg

Prepared pie crust

DIRECTIONS:

1. Dissolve gelatin in brandy; set aside.  Scald milk in
top of double boiler.  Beat egg yolks and 1/4 c sugar at
medium speed.  Gradually stir about 1/4 of hot milk into
yolk mixture; add to remaining hot milk, stirring
constantly.  Cook over simmering water, stirring until thick,
about 3 to 5 minutes. Remove from heat, stir in softened
gelatin, bourbon, vanilla and 1/4 tsp nutmeg.

2. Chill, stirring occasionally until mixture mounds when
dropped from a spoon.  Beat egg whites and salt until foamy;
add 3 tbs sugar and beat until stiff.  Fold into custard.
Beat 1/2 c whipping cream until soft peaks form; fold into
custard.  Pour filling into prepared crust; chill 3 hours or
until set.  Beat remaining 1/2 c whipping cream until foamy;
add 1 tbs powdered sugar and beat until soft peaks form.
Garnish pie with whipped cream and sprinkle with nutmeg.



Eggnog Pie