Tasty Eggnog Pie

Class of 1953

• 4-1/2 cups bite-size shredded rice biscuits crushed to 1-1/8 cups
• 1/4 cup brown sugar, firmly packed
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/3 cup soft butter or margarine
• 1 envelope (1 Tbsp) unflavored gelatin
• 1 cup milk
• 1-1/4 cups commercial eggnog
• 1/2 cup sour cream
• 3 Tbsp finely crushed peppermint candy

Heat oven to 350 degrees. Butter an 8 or 9-inch pie plate. Combine crumbs, sugar, nutmeg and cinnamon. Add butter. Mix thoroughly. With back of spoon, pack crumbs firmly and evenly onto bottom and sides of pie plate. Form an edge around top of crust, not on rim of plate. Bake 10 minutes. Cool. Add gelatin to milk. Heat until gelatin is dissolved. Stir in eggnog. Cool until syrupy. Add sour cream and peppermint. Chill until mixture mounds with a spoon. Stir until slightly fluffy. Spoon into pie shell. Chill until firm. Sprinkle chocolate shot or shaved chocolate curls over pie to serve.