|Plain gelatin||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Commercial eggnog||1 1⁄2 Cup (24 tbs)|
|Vanilla/Brandy / rum extract||To Taste|
|Heavy cream||1 Cup (16 tbs)|
|Simple crumb crust/Baked pastry shells||19 Inch|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Chopped candied pineapple||2 Tablespoon|
Soften gelatine in milk, and heat over hot water until melted.
Remove from heat; don't worry if it curdles.
Whisk in eggnog and vanilla slowly.
Chill until mixture thickens.
Fold in 3/4 cup whipped cream.
Pour into pie shell, and chill until set.
Sprinkle center with nuts, and garnish edge with remaining whipped cream and bits of pineapple.