Eggnog Pie

1. 1

   In a small bowl, combine gelatin and cold water; set aside to soften. Combine milk and 1/2 cup sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil.

2. 2

   In a steady stream, pour hot milk into beaten eggs, whisking constantly. Cook custard in the microwave, whisking after each minute, until it thickens slightly, about 2 minutes. Stir in softened gelatin and mix until melted. Stir in rum.

3. 3

   Let filling cool to room temperature. (If you refrigerate it, stir occasionally to prevent gelatin from setting too soon. See Editor's Note.)

4. 4

   In a medium bowl, whip cream until soft peaks form; beat in 1/4 cup sugar.

5. 5

   Set aside 1/2 cup of whipped cream for garnish; keep refrigerated. Fold remaining whipped cream into eggnog mixture. Pour filling into pie crust and refrigerate 4 hours or overnight.

6. 6

   Garnish with reserved whipped cream and a dusting of nutmeg.

* Per serving · 4 servings · Values may vary.

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