Categories: pies- cobbler- tarts

Ingredients

• crust:
• 1 1/3 cups graham cracker crumbs (regular or chocolate)
• 1/4 cup butter, melted
• Filling:
• 3 Tbsp. water
• 2 Tbsp. rum
• 2 Tbsp. brandy
• 1 1/2 envelope unflavored gelatin
• 2 12 cups dairy eggnog (divided use)
• 1/4 cup sugar
• 1/4 tsp. salt
• 1 cup whipping cream

Directions

1. Crust: Combine crumbs and butter. Press onto bottom and sides of a 9-inch pie plate. Bake in preheated 350 degrees oven for 5 minutes. Cool.
2. Filling: In a small bowl, mix together water, rum and brandy. Sprinkle in gelatin to soften.
3. In a small saucepan stir together 1 1/4 cups of the eggnog, sugar and salt. Heat just until it starts to boil. Add softened gelatin mixture; stir until gelatin is dissolved. Remove from heat. Add remaining 1 1/4 cups eggnog. Pour into a medium size bowl; place plastic wrap on surface to prevent a skin from forming. Refrigerate until partially set, about 45 minutes.
4. In a chilled bowl with chilled beaters, whip the cream until stiff. Fold into gelatin mixture. Turn into pie shell. Allow to set, then cover and chill 4 hours or overnight. Garnish with additional whipped cream, if desired.

5. Coffee variation: Add 1 tsp. instant coffee to eggnog mixture before beating.

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