Elaine Walker, Pie

Eggnog Pie

1 package Knox gelatin
1-3/4 c. eggnog, divided
3 eggs, separated
1 t. vanilla
sugar (1/3 c. plus 1/4 c.)
2-9 inch backed pie shells
optional garnish: whipped cream, shaved chocolate

Stir together the gelatin and 1/4 c. eggnog. Let set for 5 minutes.

In medium saucepan, add 1-1/2 c. eggnog and turn heat on medium.

In small bowl, mix together the egg yolks, vanilla and 1/3 c. sugar. When the eggnog in the saucepan is warm, add in the egg yolk mixture. Continue heating until the mixture coats the spoon.

Add the gelatin-eggnog to the saucepan, stirring gently. Let cool.

Whip the egg whites with 1/4 c. sugar. Fold into the cooled gelatin-eggnog.

Pour into the 2 9-inch baked pie shells. Refrigerate one hour. Top with whipped cream and shaved chocolate.