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Kahlua Eggnog Pie
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1 Baked 9-inch Chocolate Crumb Shell (below)
1 envelope, plus 1 tsp. unflavored gelatin
6 tbl. sugar
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 cup Kahlua
3 lg. eggs, separated
1 cup Whipping cream
3/4 cup milk
CHOCOLATE CRUMB SHELL:
1 1/2 cups fine chocolate wafer crumbs
2 tbl. sugar
1/3 cup melted butter
Bake and cool Chocolate Crumb Shell.
Stir together 2 tbl. sugar,
gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks. Add milk and combine with dry mixture. Cook over moderately low heat, stirring constantly, just until mixture thickens. Do not allow to boil. Remove from heat, cool, and stir in Kahlua. Chill a few minutes. When mixture begins to thicken, beat egg whites to a fine foam. Gradually beat in remaining 4 tbl. sugar, making a meringue. With same beater, beat cream stiff. Fold cream into gelatin mixture, then meringue. If necessary, chill a few minutes until mixture mounds on a spoon. Then turn into cooked crust, and chill 4-5 hours or overnight. At serving time. Decorate with additional whipped cream.
CHOCOLATE CRUMB SHELL:
Mix together fine chocolate wafer crumbs, sugar and melted butter. Press over bottom and up sides of lightly greased 9-inch pie pan (1 1/2-inches deep). Bake in a 350* oven.
for 5-7 minutes. Cool before filling.
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