Spirited Eggnog Pie

1 (9-inch) gingersnap crust
1/4 cup light brown sugar, firmly packed
2 envelopes unflavored gelatine
2 1/2 cups dairy eggnog
1 cup whipping cream
2 tablespoons rum *
2 tablespoons brandy **
1 teaspoon vanilla extract
1/2 cup whipping cream, (optional)
8 walnut halves, toasted, (optional)

Gingersnap Crust:

Heat oven to 350 degrees F.

Combine 1 1/4 cups crushed gingersnaps, 1/4 cup ground walnuts, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly onto bottom and sides of 9-inch pie plate. Bake 8-10 minutes or until lightly browned. Cool completely on wire rack.

Combine brown sugar and gelatine in small heavy saucepan. Gradually stir in 1 cup eggnog. Heat over low heat, stirring constantly, until gelatine is completely dissolved. Remove from heat. Stir in remaining 1 1/2 cups eggnog. Refrigerate until slightly thickened. Beat whipping cream in small chilled mixer bowl until soft peaks form

Using same beaters beat rum, brandy and vanilla into eggnog mixture. Fold in whipped cream. Pour into cooled gingersnap crust. Refrigerate several hours or overnight.

Just before serving garnish with whipped cream and walnut halves (optional).

Recipe and photograph provided courtesy of the American Dairy Association/UDIA, National Cherry Growers and Industries Foundation and Swans Down Cake Flour

8 servings