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Eggnog Pie

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    1 TB  unflavored gelatin
    1/4 cup  cold water
    1/3  sugar
    2 TB  corn starch
    1/4  salt
    2 cups  eggnog
    1 tsp  each, vanilla and rum extract
    1 cup  whipped cream
    1  baked pastry shell

In a small bowl, sprinkle gelatin over water: let stand one minute. In a sauce pan, combine sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil, lower heat and cook for 2-3 minutes. Stir in gelatin. Remove from heat and cool to room temp.
Stir in extracts and fold in the whip cream. Pour into pie shell and place in fridge until firm.

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