1 baked 9" pie shell
2 c. commercial egg nog
1 env. unflavored gelatin
3 tbsp. cold water
1 c. heavy cream, whipped
1/4 c. sugar
1 tsp. vanilla
1 tsp. almond or rum extract

Bake and cool pie shell. Soft gelatin in cold water. Heat egg nog until lukewarm. Do not over heat. Mix small amount of egg nog with gelatin. Then add this mixture to egg nog. Stir until well dissolved. Make sure no gelatin remains undissolved. Chill egg not mixture until partially set. Beat cream and add sugar and flavorings to it. When gelatin is partially set, beat for 2 minutes, then add beaten cream mixture folding in well. Pour into pie shell. When set, sprinkle with nutmeg. Better made a day ahead.