Eggnog Pie

Here is another recipe from that old cookbook.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Eggnog Pie



Capture the New Year holiday spirit with this luscious pie.



Prepare, bake, and set aside to cool
10-inch Pastry Shell (see previous recipe)


Place hand rotary or electric beater in refrigerator to chill.
Combine and mix thoroughly in top of a double broiler
1 envelope, unflavored gelatin
5 tablespoons sugar
1/2 teaspoon salt
Beat slightly in a mixing bowl
4 egg yolks
Blend in
1 1/2 cups milk
Add to the gelatin mixture and place over boiling water in lower part of double boiler. Cook, stirring constantly, until gelatin is completely dissolved, about 5 minutes.
Remove from the heat and set aside to cool slightly. Then place in refrigerator to chill. Or set the hot mixture in a bowl of ice and water to chill, stirring occasionally, until it mounds when dropped from a spoon.
Using chilled bowl and beater, beat until cream is of medium consistency (piles softly)
1 cup chilled whipping cream


Set in refrigerator while egg whites are beaten.
Using clean beater, beat until frothy
2 egg whites

Add gradually, beating thoroughly after each addition, a mixture of
1/4 cup sugar
1/2 teaspoon nutmeg
Continue beating the egg whites until very stiff peaks are formed.

Fold beaten egg whites and whipped cream into gelatin mixture with
2 tablespoons rum
2 teaspoons vanilla extract

Turn into cooled pastry shell.

Sprinkle top evenly with
1/2 teaspoon nutmeg


Chill in refrigerator 2 or 3 hours.


One 10-inch pie