Recipe - Eggnog Pie In Pecan Crust

PECAN CRUST ***
2 One half cup Ground pecans (9oz)
1/3 cup Granulated sugar
One fourth cup Butter, melted, unsalted
EGGNOG FILLING ***
2 pack Unflavored gelatin
One fourth cup Cold water
2 tablespoon Brandy
6 Egg yolks
One half cup Granulated sugar
2 cup Scalded milk
2 teaspoon Vanilla extract
One fourth cup Dark rum
1 cup Heavy cream
CREAM TOPPING ***
1 cup Heavy cream
2 tablespoon Confectioners sugar
Chocolate curls and
Raspberries for garnish

PECAN CRUST: Butter 10 in. 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 F. Bake crust until
lightly browned (about 15 20 min.) EGGNOG FILLING: 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 mediumlow heat, stirring constantly, until mixture thickens enough to
coat the spoon (and/or thermometer registers 172 F). DO NOT BOIL. Remove
from heat and stir in softened gelatin until disolved. Stir in vanilla and
rum. Pour custard into a medium bowl set into a larger bowl of ice and
water and allow to cool, stirring frequently. 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). CREAM
TOPPING: In chilled medium bowl, whip cream and confectioners sugar to
stiff peaks and pile on top of pie. Garnish with chocolate curls and
raspberries.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini