EGG NOG PIE

1 cup finely rolled graham cracker crumbs
1 cup sugar, divided
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp butter or margarine, softened
3 egg whites, divided*
1 1/2 cup milk
3 beaten egg yolks
1 envelope plain, unflavored gelatin (1 tbsp)
1/4 cup cold water
1 tsp brandy extract, or 3 tbsp Brandy
Whipped cream

Preheat oven to 350 degrees F.

CRUST:
Combine the graham cracker crumbs, 1/4 cup of the sugar, the cinnamon, nutmeg, and 1/8 tsp of the salt. Work in the butter with a spoon until well blended.

Measure out 2 tbsp of the egg white from the 3 egg whites; beat slightly with a fork; then add to the graham cracker mixture. Press firmly into a 9 in buttered pie plate.

Bake at 350 degrees F for 5 minutes. Cool before filling.

FILLING:
Add the remaining 3/4 cup of sugar and 1/8 tsp salt to the beaten eggs; set aside.

In a double boiler, scald the milk; pour it over the beaten egg yolk mixture. Return the mixture to the double boiler, and cook over hot, NOT BOILING, water stirring constantly until the custard coats the spoon. Remove from heat.

Combine gelatin and 1/4 cup cold water; let sit for 5 minutes; stir into the egg mixture.

Beat the egg whites until stiff, adding the brandy extract, or brandy liquor while whipping. Fold into the egg mixture. Chill until mixture begins to set; pour into the cooled crust, and chill until set.

Before serving top with whipped cream.

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*Editor's note:
Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs