1 baked pie shell, 9-10 inches
2 c. commercial egg nog
1 tbsp. plain gelatin
3 tbsp. cold water
1/4 c. sugar
1/4 tsp. salt
2 tsp. vanilla
1/2 tsp. rum extract
1/2 tsp. almond extract
1 c. heavy cream

Soften gelatin in cold water. Warm eggnog over low heat. Stir in softened gelatin and continue heating until dissolved. chill over ice water or in refrigerator until partially set, then beat until smooth.

Whip cream quite stiff. Stir in sugar, salt, flavorings. Fold into eggnog mixture. Pour into cooled pie shell. Chill several hours. Serves 6.