Title: Eggnog Mousse Pie
Categories: Dessert Cake
Yield: 8 Servings

1/2	c	Cold water
1	tb	Plain gelatin
6		Egg yolks
1	c	Sugar
1/2	c	Dark rum
2	c	Heavy cream
1		9-inch graham cracker crust

Bake and cool a 9-inch graham cracker pie crust. In a small pan, combine water and gelatin, and let stand for 5 minutes. Heat to dissolve gelatin. In a mixing bowl, beat together egg yolks and sugar. Blend in rum and then gelatin mixture. In another bowl, whip 2 cups heavy cream until stiff. Reserve 1 cup whipped cream for topping. Fold remainder into egg mixture and pour into pie crust. Chill until partially set, if soupy.

For topping, add 2 tablespoons powdered sugar and 2 tablespoons rum to reserved whipped cream. Top pie with whipped topping and nutmeg.

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