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      Title: Eggnog Pie
 Categories: Pies, Pastry
      Yield: 6 servings

           Dough for single-crust pie
      1 tb Unflavored gelatin
    1/4 c  Water; cold
    1/3 c  Sugar
      2 tb Corn starch
    1/4 ts Salt
      2 c  Store bought eggnog
      1 ts Vanilla extract
      1 ts Rum extract
      1 c  Heavy whipping cream; whipped
           Ground cinnamon or nutmeg;
           - (optional)

  On a lightly floured surface, roll dough to a 1/8" thick circle;
  transfer to a 9" pie plate. Trim to 1/2 beyond rim of plate; flute
  edge. Refrigerate 30 minutes.

  Set oven @ 425 F/218 C.

  Line crust with a double thickness of foil. Fill with pie weights,
  dried beans or uncooked rice. Bake on a lower oven rack until edge
  is golden brown, 20-25 minutes. Remove foil and weights; bake until
  bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.

  In a small bowl, sprinkle gelatin over water; let stand 1 minute.
  In a saucepan, combine the sugar, corn starch and salt. Stir in
  eggnog until smooth. Bring to a boil; cook and stir for 2 minutes
  or until thickened. Stir in gelatin until dissolved. Remove from
  the heat; cool to room temperature.

  Stir in extracts; fold in whipped cream. Pour into crust.
  Refrigerate until firm. If desired, dust pie with cinnamon or
  nutmeg.

  Recipe by Florence Shaw, East Wenatchee, Washington 

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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