Eggnog Chiffon Pie

1 envelope unflavored gelatine
1/4 cup milk
1 1/2 cups eggnog
3 eggs, separated
1/2 cup granulated sugar, divided
3 tablespoons brandy
1/2 teaspoon vanilla extract
1 baked pie shell
1/2 cup whipping cream
1 tablespoon granulated sugar
Nutmeg

Combine gelatine and milk in small bowl. Let stand 10 minutes.

Heat eggnog in top of double boiler.

Beat egg yolks and 1/4 cup sugar until thick. Gradually stir into warm eggnog and heat all 10 to 12 minutes until it starts to thicken. Remove from heat and add gelatine mixture.

Stir in brandy, and vanilla extract. Chill about 1 hour.

Beat egg white and 1/4 cup sugar. Fold into eggnog mixture. Pour into pie shell. Refrigerate. Top with whipped cream and top with nutmeg or chocolate curls.