->Eggnog 05 <-

Pastry crust mix for 9-inch pie, prepared Graham or crumb shell

1 envelope unflavored gelatin

1 cup milk

3/4 cups sugar, divided

3 eggs separated

1/4 cup light or dark rum

1 cup whipping cream

nutmeg

Prepare and bake the pie shell, or chill the prepared crust. Soften

the gelatin in 1/4 cup of water; set aside. Bring the milk and 1/2 cup of sugar to a boil.

Beat the egg yolks. Add 1/2 cup of hot milk and sugar to the eggs,

stir, and return the egg mixture to the remaining hot milk and sugar mixture. Cook, stirring but not boiling, until the custard

coats a metal spoon. Stir in the gelatin and rum. Chill in the

refrigerator until the mixture begins to set. Beat the egg whites

with 3 tablespoons of sugar until soft peaks form Fold into the

custard. Whip the cream and fold in 1 cup.

Spoon into the pie shell. Beat 1 tablespoon of sugar and the

remaining whipped cream and spread on the pie. Sprinkle with nutmeg

and chill until ready to serve.

Yields: 1 nine-inch pie