1 qt. egg nog
1/2 pt. whipping cream
1/4 tsp. nutmeg
1 (9 or 10-inch) pie shell, baked and cooled
1/4 c. sugar
2 envelopes Knox gelatine

Pour 2 cups egg nog into the top of a double boiler; add gelatine and stir over the double boiler until dissolved. Remove from heat. Stir in the remaining egg nog and chill until firm. Whip the cream. Fold whipped cream into egg nog mixture. Pour into pie shell and chill until firm.