Eggnog Chiffon Pie

Instructions

1. Soften gelatin in 1/4 cup of the eggnog.
2. Heat the remaining 1 1/2 cups of eggnog in a saucepan.
3. Beat egg yolks slightly and stir in 1/4 cup of the sugar.
4. Pour a small amount of hot eggnog over the egg yolks and mix well.
5. Return the mixture to the saucepan with the remaining eggnog and cook over medium heat, stirring constantly, until the mixture coats a spoon.
6. Remove from heat and dissolve the softened gelatin in the hot eggnog mixture.
7. Let the mixture cool slightly.
8. Beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
9. Whip the whipping cream until soft peaks form.
10. Fold the whipped egg whites and whipped cream into the cooled eggnog mixture.
11. Pour into a prepared pie crust and chill until set, about 4 hours.