Eggnog Pie

Ingredients for pie crust:

• 2 c crushed pecan sandies
• 1/3 c melted butter
• 1/2 c semi-sweet chocolate chips

Ingredients for pie filling:

• 2 1/4 c whipping cream
• 1/3 c sugar
• 1/2 c bourbon or rum
• 1/2 t nutmeg
• 1 envelope unflavored gelatin

Stir together cookie crumbs and butter. Press firmly into a greased deep-dish pie pan. Bake at 350F for 8 minutes.

Remove pie crust from oven. Sprinkle chocolate chips on warm crust. Let stand until morsels melt. Spread out with a spatula. Let cool.

Stir together whipping cream and next 3 ingredients on top of a double boiler, bring water just to a simmer. Cook over simmering water for 15 minutes or until sugar dissolves and water is thoroughly heated.

Meanwhile, sprinkle gelatin over cold water in a small bowl, let stand for one minute. Gradually whisk warm cream mixture into egg yolks. Add to remaining warm cream, whisking constantly. Whisk on softened gelatin. Cook over hot, but not boiling, water 3-5 min, or until gelatin dissolves and custard reaches 160F.

Remove from heat. Add 1 T butter, stirring gently until butter melts. Cool filling at room temperature. Pour filling into prepared crust, cover with plastic wrap, pressing on the surface.

Chill for at least 4 hours or until firm. Sprinkle with nutmeg and serve.