Holiday Egg Nog Pie

11/2 cups ginger snap crumbs
1/3 cup melted butter
2 tbsp sugar
4 cups egg nog
2 envelopes unflavored gelatin
1/4 cup sugar
1/4 tsp. Nutmeg
4 tbsp. Brandy
2 cups whipped topping

Crust Preparation

Place ginger snaps in your food processor and pulse until the ginger snaps are turned into fine crumbs . Combine the ginger snap crumbs, sugar, and melted butter in a medium bowl. Mix until all ingredients are well incorporated. Press into a 9" pie plate and bake at 375 degrees for 10 minutes. Set aside to cool before filling.

Filling Preparation

Place two cups of the egg nog in the top of a double boiler. Add the unflavored gelatin, sugar, nut meg, and brandy to the egg nog. Stir until well mixed and the sugar and gelatin have dissolved. Add the remaining egg nog to the mixture and continue to cook an additional 2 minutes. Remove from the heat and place it in the refrigerator to chill completely.

Remove the chilled mixture from the refrigerator and beat with a power mixer until it is light and fluffy. Fold in the whipped topping and pour it into the pie shell. Refrigerate the pie for and additional four hours, or until the filling is firm. Sprinkle with crumbled ginger snaps and garnish with additional whip topping.

Yield:8 servings
Prep time:20 minutes
Cook time: 10 minutes, cool for 4 hours