EGGNOG PIE

      Title: EGGNOG PIE
  Categories: Dessert, Pie, Eggnog, Holidays, Sthrn/livng
       Yield: 1 X 9" pie
  
       1 ea Envelope unflavored gelatine
     1/4 c  ;cold water
     3/4 c  Sugar
       1 tb Cornstarch
     1/4 ts Salt
       2 ea Eggs; separated
   1 1/2 c  Milk
       1 tb Vanilla extract plus
       1 ts Vanilla extract
       1 ts Ground nutmeg
     1/4 c  Sugar
       1 ea Baked 9-inch pastry shell
       1 c  Whipping cream; whipped
            Diced candied fruit
            Ground nutmeg
  
   :    Soften gelatin in cold water; set aside.
   :    Combine 3/4 cup sugar, cornstarch, and salt in a heavy saucepan.
   Combine egg yolks and milk, beat well, and add to mixture in
   saucepan. Cook milk mixture over medium heat, stirring constantly,
   until mixture begins to boil; boil 1 minute.  Remove from heat, and
   add gelatin mixture; stir until gelatin granules dissolve. Stir in
   vanilla and 1 teaspoon nutmeg. Allow custard mixture to cool until
   the consistency of unbeaten egg white. :    Beat egg whites (at room
   temperature) until soft peaks form; gradually add 1/4 cup sugar, 1
   tablespoon at a time, beating until stiff peaks form and sugar
   dissolves.  Fold egg whites into custard. Pour filling into pastry
   shell; chill at least 8 hours. :    Spoon whipped cream in a ring
   over pie.  Arrange candied fruit on whipped cream; sprinkle lightly
   with nutmeg. Yield: 1 x 9" pie.
   
   Nancy Moore of Tennessee, in December, 1987 "Southern Living".
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