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1
Sift together flour and salt into mixing bowl.
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2
Cut in shortening until particles are the size of small peas.
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3
Sprinkle with 3 to 4 tablespoons of cold water over mixture while tossing and stirring lightly with fork.
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4
Add water to driest particles, pushing lumps to side, until; dough is just moist enough to hold together.
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5
Form into ball.
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6
Flatten to 1/2-inch thickness; smooth edges.
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7
Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch piepan.
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8
Fit loosely into piepan.
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9
Fold edge to form a standing rim; flute.
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10
Bake in hot oven (450 degrees) 10 to 12 minutes.
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11
Cool.
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12
Eggnog Chiffon Filling: Combine gelatin, sugar, and salt in saucepan.
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13
Add egg yolks and 1 1/4 cups milk.
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14
Cook over low heat, stirring constantly, until gelatin dissolves and mixture coats a metal spoon.
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15
Chill until thickened but not set.
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16
Beat egg whites until soft mounds form.
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17
Gradually add 1/4 cup sugar, beating until stiff peaks form.
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18
Set aside.
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19
Beat whipping cream with vanilla, rum extract, and nutmeg until thick.
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20
Fold into gelatin mixture.
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21
Fold in beaten egg whites gently but thoroughly.
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22
Spoon lightly into baked pie shell.
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23
Chill until firm, at least 2 hours.
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24
If desired, sprinkle with French's nutmeg.
