Eggnog Pie in Pecan Crust
heavy whipping cream
Butter 10 inch pie plate. In medium bowl, combine pecans, sugar and melted butter.
Mix well. Press firmly into pie plate. Cover and refrigerate 30 minutes while preheating oven to 375℉ (190℃).
Bake crust until lightly browned.
In a small bowl sprinkle gelatin over cold water and brandy and allow to soften.
While that soaks, combine egg yolks and sugar in small mixer bowl and mix at high speed with electric mixer until mixture forms ribbons when beaters are lifted.
Pour into large heavy saucepan and slowly stir in hot milk.
Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the spoon.
DO NOT BOIL.
Remove from heat and stir in softened gelatin until disolved.
Stir in vanilla and rum.
When it begins to set around the edges, remove from ice bath (do not allow to set completely).
In chilled bowl, beat cream to soft peaks and fold gradually into custard.
If necessary, refrigerate filling a few minutes until it mounds when spooned.
Pile filling into crust and refigerate until set (about an hour).