Eggnog Pie

Class of 1965

• 2 cups eggnog
• 2 eggs, separated
• 1/4 tsp salt
• 2 Tbsp gelatin
• 1/4 cup cold water
• 1/4 tsp nutmeg
• 1/2 tsp vanilla or 2 Tbsp brandy
• Dash salt
• 2 Tbsp sugar
• 1 9-inch baked pastry shell
• 1 cup heavy cream, whipped
• Nutmeg

Combine eggnog, yolks, and the 1/4 tsp salt. Cook over low heat, stirring constantly until mixture thickens (15-20 minutes). Soften gelatin in water, stir into hot mixture to dissolve. Add 1/4 tsp nutmeg and flavoring. Cool until mixture begins to thicken. Sprinkle dash of salt to egg whites, beat until stiff. Gradually add sugar; fold into custard mixture. Pour into pastry shell. Chill until firm. Top with whipped cream and sprinkle with nutmeg to serve.