Eggnog Pie

• 1 1/4 c. finely rolled graham crackers
• 1/4 c. sugar
• 1/4 c. margarine
• 1 Tbsp. water
• 1 1/2 Tbsp. plain gelatin
• 2 c. milk
• 2 eggs
• 1/3 c. sugar
• 1/8 tsp. salt
• 3 Tbsp. brandy
• 1/2 tsp. nutmeg
• 1/2 c. cream, whipped

1. Combine graham crackers and 1/4 cup sugar; add gradually to softened butter; stir in water.
2. Press into pie plate.
3. Bake at 350u0b0 for 10 minutes.
4. Soak gelatin in 1/4 cup of the milk for 5 minutes.
5. Scald rest of milk.
6. Separate eggs; beat yolks slightly; add 1/3 cup sugar and salt.
7. Pour scalded milk over them gradually while stirring.
8. Return to heat and cook, stirring until custard coats spoon.
9. Remove from heat and add gelatin; stir until dissolved.
10. Beat egg whites stiff; fold into custard; add brandy and nutmeg.
11. Chill until thickened.
12. Pour into crust.
13. Chill until set and top with whipped cream.

crackers, sugar, margarine, water, gelatin, milk, eggs, sugar, salt, brandy, nutmeg, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381153 (may not work)