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Eggnog Pie

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

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