EGGNOG CHIFFON PIE

      Title: EGGNOG CHIFFON PIE
  Categories: Dessert
       Yield: 1 Servings
  
 MMMMM------------------------INGREDIENTS-----------------------------
            Baked pastry shell
     1/4 c  Sugar
       1    Envelope unflavored gelatin
   1 1/2 c  Dairy eggnog
       2    Slightly beaten egg yolks
     1/4 c  Rum
       2    Egg whites
       2 tb Sugar
     3/4 c  Whipping cream
            Caramel filigree
  
   For filling, in a medium saucepan combine the sugar and gelatin. Add
   eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
   and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
   rum. Chill till consistency of corn syrup; stir occasionally. Remove
   from refrigerator; let stand till partially set (consistency of
   unbeaten egg whites. Meanwhile, in a large mixer bowl beat egg whites
   till soft peaks form (tips curl). Gradually add the remaining 2
   tablespoons sugar, beating till stiff peaks form (tips stand
   straight). Fold egg whites into gelatin mixture. Beat whipping cream
   till soft peaks form. Fold cream into eggnog mixture. Chill till the
   mixture mounds when spooned; pile into baked pastry shell. Chill
   several hours or until set. About 1 hour before serving, prepare
   Caramel Filigree and drizzle atop pie. Pipe additional whipped cream
   around pie, if desired. Caramel Filigree: In a heavy 1-quart saucepan
   heat 1/2 cup sugar over medium-low heat without stirring. When sugar
   begins to melt, heat and stir constantly till mixture is almost a
   medium caramel color (syrup will darken after removed from heat).
   Stir in a few drops of hot water. Let stand for 1 minute. Using a
   spoon quickly drizzle the caramelized sugar over the top of the pie
   till a web of caramel is built up.
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