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EGG NOG PIE

9 inch baked pie crust
1 envelope unflavored gelatin
1/8 teaspoon salt
sugar
3 eggs, separated
1 1/4 cup milk
1/2 teaspoon rum extract or essense
1/2 to 1 cup heavy cream, whipped
1 teaspoon ground nutmeg
shaved unsweetened chocolate curls or sprinkles for garnish

Prepare piecrust. Cool. Into 1 quart saucepan, measure gelatin,
salt and 1/4 cup sugar and stir thoroughly until they are well
mixed. In small bowl with wire whisk, beat egg yolks with milk
until mixed, then with spoon, stir into gelatin mixture. Cook over
medium-low heat, stirring, until mixture is thickened and coats
spoon. Remove from heat and stir in Rum. Refridgerate until mixture
mounds when dropped from spoon, about 40 minutes.With hand beater,
beat the mixture smooth. In large bowl with mixer at high speed,
beat egg whites into soft peaks, gradually sprinkle in 1/4 cup
sugar. Beat until sugar is dissolved. with rubber spatula, fold
whipped cream and gelatin mixture into beaten egg whites. Spoon
into crust. sprinkle with nutmeg. chill. to serve, garnish with
chocolate shavings or sprinkles

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