Eggnog Pie in Pecan Crust

Pecan CRUST

 * 2 1/2 	cup 	ground pecans (9oz)
 * 1/3 	cup 	granulated sugar
 * 1/4 	cup 	butter, melted, unsalted

EGGNOG FILLING

 * 2 	pack 	unflavored gelatin
 * 1/4 	cup 	Cold water
 * 2 	tbsp 	brandy
 * 6 		egg yolks
 * 1/2 	cup 	granulated sugar
 * 2 	cup 	Scalded milk
 * 2 	tsp 	vanilla extract
 * 1/4 	cup 	dark rum
 * 1 	cup 	heavy cream

Cream TOPPING

 * 1 	cup 	heavy cream
 * 2 	tbsp 	Confectioners Sugar
 * chocolate curls and raspberries for garnish

Pecan CRUST

 * 1) Butter 10 in. pie plate.
 * 2) In medium bowl, combine pecans, Sugar and melted butter.
 * 3) Mix well. Press firmly into pie plate.
 * 4) Cover and refrigerate 30 minutes while preheating oven to 375°F.
 * 5) Bake crust until lightly browned (about 15 - 20 min).

EGGNOG FILLING

 * 1) In a small bowl sprinkle gelatin over cold water and brandy and allow to soften.
 * 2) While that soaks, combine egg yolks and Sugar in small mixer bowl and mix at high speed with electric mixer until mixture forms ribbons when beaters are lifted.
 * 3) Pour into large heavy saucepan and slowly stir in hot milk.
 * 4) Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the spoon (and/or thermometer registers 172°F).
 * 5) Do not boil. Remove from heat and stir in softened gelatin until disolved.
 * 6) Stir in vanilla and rum.
 * 7) Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently.
 * 8) When it begins to set around the edges, remove from ice bath (do not allow to set completely).
 * 9) In chilled bowl, beat cream to soft peaks and fold gradually into custard.
 * 10) If necessary, refrigerate filling a few minutes until it mounds when spooned.
 * 11) Pile filling into crust and refigerate until set (about an hour).

Cream TOPPING

 * 1) In chilled medium bowl, whip cream and confectioners Sugar to stiff peaks and pile on top of pie.
 * 2) Garnish with chocolate curls and raspberries