Eggnog Pie Preparation
: 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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