Eggnog Pie

• 4 eggs, separated
• 1 cup sugar, divided
• 1/2 teaspoon salt
• 1 cup milk
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 3 tablespoons bourbon or brandy
• 1 tablespoon rum
• 1 baked (9-inch) pastry shell
• 1/2 cup whipping cream
• 1 tablespoon rum

1. Combine egg yolks, 1/2 cup sugar, and salt in top of a double boiler; mix well. Gradually add milk, stirring constantly. Bring water in bottom of double boiler to a boil. Cook, stirring constantly, until mixture thickens. Soften gelatin in cold water; add to hot mixture, stirring well. Cool. Add bourbon and 1 tablespoon rum. Chill until mixture begins to thicken.
2. Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into cooled gelatin mixture. Pour filling into pastry shell. Chill.
3. Beat whipping cream until soft peaks form. Gradually add remaining 1 tablespoon rum, beating well. Serve pie with whipped cream.

eggs, sugar, salt, milk, unflavored gelatin, cold water, bourbon, rum, pastry shell, whipping cream, rum

Taken from www.myrecipes.com/recipe/eggnog-pie (may not work)