Baked 9 inch pie shell
1 tbsp. unflavored gelatin
1 3/4 c. dairy eggnog
3 eggs, separated
1/2 c. sugar
1/2 tsp. vanilla
1 c. whipping cream, whipped

Soften gelatin in 1/4 cup of the eggnog. Heat the remaining 1 1/2 cups eggnog in saucepan. Beat egg yolks slightly and stir in 1/4 cup of the sugar. Pour a small amount of hot eggnog over egg yolks. Mix well.

Return to eggnog in saucepan and cook over medium heat, stirring constantly until mixture coats a spoon. Remove from heat. Add gelatin and stir until dissolved. Cool.

Beat egg whites until foamy. Gradually add the remaining 1/4 cup sugar and beat until stiff. Fold egg whites, vanilla and 1/2 of whipping cream into gelatin mixture. Pour into baked crust and chill until set. Serve topped with slightly sweetened whip cream.