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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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