EGGNOG PIE

1 (9-inch) pastry crust or crumb crust
1 envelope unflavored gelatin
1/4 cup water
1 cup milk
3/4 cup sugar, divided use
3 eggs, separated
1/4 cup light or dark rum
1 cup heavy (whipping) cream
ground nutmeg (for garnish)

Prepare and bake pie shell, or chill crumb crust; set aside to cool.

Soften gelatin in 1/4 cup water; set aside.

In a saucepan, bring milk and 1/2 cup sugar to a boil.

Beat egg yolks. Add 1/2 cup hot milk and sugar mixture to eggs while stirring; return egg mixture to the remaining hot milk and sugar mixture. Cook, stirring, but not boiling, until custard coats metal spoon.

Stir in softened gelatin and rum. Cool in refrigerator until mixture begins to set.

Beat egg whites with 3 tablespoons sugar until soft peaks form. Fold into the cooled custard.

Whip cream and fold 1 cup into the custard. Spoon into pie shell.

Beat 1 tablespoon sugar into remaining whipped cream, and spread on pie. Sprinkle with nutmeg and chill until ready to serve.

Note: The pie freezes well. It needs to be removed from freezer only a few minutes before serving.

Yield: one 9-inch pie
Source: Bluetwilightraven / Goodmorning from Winterpast