Bourbon Eggnog Pie

Directions

Dissolve gelatin in brandy; set aside. Scald milk in top of double boiler. Beat egg yolks and ¼ cup sugar at medium speed.

Gradually stir about ¼ 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 ¼ 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 ½ cup whipping cream until soft peaks form; fold into custard. Pour filling into prepared crust; chill 3 hours or until set.

Beat remaining ½ cup whipping cream until foamy; add 1 tablespoon powdered sugar and beat until soft peaks form. Garnish pie with whipped cream and sprinkle with nutmeg.