Title: Eggnog Pie
Categories: Pie
Yield: 3 Servings
| 1 | tb | Gelatin |
| 1/4 | c | Cold water |
| 1/2 | c | Sugar |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Salt |
| 3/4 | c | Milk |
| 4 | | Eggs, separated |
| 1/4 | c | Sugar |
| | | Bourbon to taste |
| 1 | c | Whipping cream |
| 2 | | 8 or 9 inch baked pie shells |
Soften gelatin in cold water fro 5 minutes. Combine egg yolks, lightly
beaten, 1/4 cup of sugar, nutmeg, salt and milk. Cook in a double boiler
until thick, stirring constantly, after mixture gets hot. Remove from heat;
add softened gelatin and fold in egg whites that have been stiffly beaten
with 1/4 cup of sugar. Add bourbon to taste. Fold into mixture the 1 cup
of cream, whipped. Pour into 2 pie shells and store in the refrigerator
until serving time. Randy Rigg