2 tbsp. (2 env.) unflavored gelatin
4 c. bottled eggnog
1/4 tsp. nutmeg
1 (10 inch) baked pie shell
1/4 c. sugar
1 c. heavy whipped cream

Sprinkle gelatin in 1 cup of cold eggnog in top of double boiler to soften. Place over boiling water. Add sugar and stir until gelatin and sugar are dissolved. Add remaining eggnog. Add nutmeg. Chill until consistency of unbeaten egg white. Whip gelatin mixture until light and fluffy. Fold into whipped cream and pour into pie shell. Chill until firm. Garnish with additional whipped cream, shaved chocolate, maraschino cherries, etc.