PECAN CRUST ***
2 1/2 c  Ground pecans (9oz)
1/3 c  Granulated sugar
1/4 c  Butter, melted, unsalted
EGGNOG FILLING ***
2 pk Unflavored gelatin
1/4 c  Cold water
2 tb Brandy
6    Egg yolks
1/2 c  Granulated sugar
2 c  Scalded milk
2 ts Vanilla extract
1/4 c  Dark rum
1 c  Heavy cream
CREAM TOPPING ***
1 c  Heavy cream
2 tb Confectioners sugar
Chocolate curls and
Raspberries for garnish

PECAN CRUST: Butter 10 in. pie plate. In medium bowl, combine pecans, sugar
and melted butter. Mix well. Press firmly into pie plate. Cover and
refrigerate 30 minutes while preheating oven to 375 F. Bake crust until
lightly browned (about 15 – 20 min.) EGGNOG FILLING: In a small bowl
sprinkle gelatin over cold water and brandy and allow to soften. 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. Pour into large heavy saucepan and slowly stir in hot milk. Cook
over medium-low heat, stirring constantly, until mixture thickens enough to
coat the spoon (and/or thermometer registers 172 F). DO NOT BOIL. Remove
from heat and stir in softened gelatin until disolved. Stir in vanilla and
rum. Pour custard into a medium bowl set into a larger bowl of ice and
water and allow to cool, stirring frequently. When it begins to set around
the edges, remove from ice bath (do not allow to set completely). In
chilled bowl, beat cream to soft peaks and fold gradually into custard. If
necessary, refrigerate filling a few minutes until it mounds when spooned.
Pile filling into crust and refigerate until set (about an hour). CREAM
TOPPING: In chilled medium bowl, whip cream and confectioners sugar to
stiff peaks and pile on top of pie. Garnish with chocolate curls and
raspberries.