Eggnog Chiffon Pie
|Unflavored gelatin||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Commercial dairy eggnog||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs), divided|
|Vanilla extract||1⁄2 Teaspoon|
|Baked 9 inch pastry shell||1|
|Whipping cream||1⁄2 Cup (8 tbs)|
Combine gelatin and milk in a small bowl, let stand 5 to 10 minutes.
Heat eggnog in top of a double boiler over boiling water.
Beat egg yolks and 1/4 cup sugar until thick.
Gradually stir about 1/2 cup hot eggnog into yolk mixture, add to remaining eggnog, stirring constantly.
Cook over simmering water, stirring frequently, 10 to 12 minutes or until mixture thickens and coats a metal spoon.
Remove from heat, and add gelatin mixture, stir until dissolved.
Stir in brandy and vanilla.
Chill mixture until the consistency of unbeaten egg white.
Beat egg whites (at room temperature) until foamy.
Add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form.
Fold egg whites into eggnog mixture, pour into cooled pastry shell.
Refrigerate until set.
Beat whipping cream and 1 tablespoon sugar until stiff peaks form.
Garnish pie with whipped cream and, if desired, chocolate curls.