EGGNOG CHIFFON PIE
Steps:
- Combine gelatin and milk in a small bowl and let stand. Heat eggnog in double boiler. Beat egg yolks and 1/2 cup sugar until thick. Gradually stir 1/2 cup hot eggnog into yolk mixture. Add to remaining eggnog, stirring constantly. Cook in double boiler, stirring frequently, 10 to 12 minutes or until mixture thickens and coats spoon. Remove from heat, add gelatin mixture; stir until dissolved. Stir in brandy and vanilla. Chill mixture until consistency of unbeaten egg whites. Beat egg whites until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites into eggnog mixture; pour into cooled pie shell. Sprinkle small amount of nutmeg on top of pie. Refrigerate until set, about 1 hour.
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