Eggnog Pie
• 1 1/2 cup scalded milk
• 1/2 cup sugar
• 3 tbl flour
• 1 tbl cornstarch
• 1/4 tsp salt
• 3 eggs, separated
• 1 tsp plain gelatin
• 1 tbl cold water
• 1 tbl butter
• 1 tsp vanilla
• 1/2 cup evaporated milk, whipped
• nutmeg
• Piecrust (below)
Combine salt, sugar, flour, cornstarch. Add milk gradually. Cook over hot water until thick and smooth. Pour hot mixture over beaten egg yolks, return to double boiler and cook 3 minutes longer. Soften gelatin in cold water, then add it to hot egg mixture, whipping hard. Add butter and cool. Fold in stiffly beaten egg whites, whipped milk and vanilla. Pour into shell, sprinkle generously with nutmeg. Chill for at least 2 hours before serving.
Piecrust: Mix 16 graham crackers (crushed) or 1 1/4 graham cracker crumbs with 1/4 cup sugar and 1/4 cup softened margarine. Press against sides and bottom of a 9 inch pan. Bake in preheated 375 degree oven for 8 minutes. Cool and fill with pie filling