Eggnog Pie

Yields:	1 pie
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Dissolve gelatin in brandy; set aside.

Scald milk in top of double boiler.

Beat egg yolks and 1/4 cup sugar at medium speed.

Gradually stir about 1/4 of hot milk into yolk mixture; add to remaining hot milk, stirring constantly.

Cook over simmering water, stirring until thick, about 3 to 5 minutes.

Remove from heat, stir in softened gelatin, bourbon, vanilla and 1/4 teaspoon nutmeg.

Chill, stirring occasionally until mixture mounds when dropped from a spoon.

Beat egg whites and salt until foamy; add 3 tablespoons sugar and beat until stiff.

Fold into custard.

Beat 1/2 cup whipping cream until soft peaks form; fold into custard.

Pour filling into prepared crust; chill 3 hours or until set.

Beat remaining 1/2 c whipping cream until foamy; add 1 tablespoon powdered sugar and beat until soft peaks form.

Garnish pie with whipped cream and sprinkle with nutmeg.

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Very good the first time. The second time I substituted Dales marinate and refridgerated it for two hours.