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| 1 | envelope | knox gelatin | |
| 3 | tablespoon | brandy | |
| 1 | cup | milk | |
| 3 | large | eggs | separated |
| 1/4 | cup | sugar | |
| 1/4 | cup | bourbon whiskey | or dark rum |
| 1 1/2 | teaspoons | vanilla extract | |
| 1/4 | teaspoon | nutmeg | ground |
| 1 | pinch | salt | |
| 3 | tablespoon | sugar | |
| 1 | cup | heavy whipping cream | divided |
| 1 | tablespoon | powdered sugar | |
| 1 | x | nutmeg | ground |
| 1 | x | pie shell (9 inch) | prepared |
Dissolve gelatin in brandy; set aside.
Scald milk in top of double boiler.
Beat egg yolks and 1/4 cup sugar at medium speed.
Gradually stir about 1/4 of hot milk into yolk mixture; add to remaining hot milk, stirring constantly.
Cook over simmering water, stirring until thick, about 3 to 5 minutes.
Remove from heat, stir in softened gelatin, bourbon, vanilla and 1/4 teaspoon nutmeg.
Chill, stirring occasionally until mixture mounds when dropped from a spoon.
Beat egg whites and salt until foamy; add 3 tablespoons sugar and beat until stiff.
Fold into custard.
Beat 1/2 cup whipping cream until soft peaks form; fold into custard.
Pour filling into prepared crust; chill 3 hours or until set.
Beat remaining 1/2 c whipping cream until foamy; add 1 tablespoon powdered sugar and beat until soft peaks form.
Garnish pie with whipped cream and sprinkle with nutmeg.
| % Daily Value* | |
| Total Fat 37.0g | 57% |
| Saturated Fat 19.0g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 304mg | 13% |
| Total Carbohydrate 44.0g | 15% |
| Dietary Fiber 0.0g | 1% |
| Sugars 28.0g | |
| Protein 9.0g | 19% |
| Vitamin A | 23% | Vitamin C | 1% | |
| Calcium | 14% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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