Kahlua Eggnog Pie

Directions

1. 1
   Bake and cool Chocolate Crumb Shell.
2. 2
   Stir together 2 tablespoons sugar, gelatin, salt and nutmeg in 2 -quart saucepan.
3. 3
   Beat egg yolks.
4. 4
   Add milk and combine with dry mixture.
5. 5
   Cook over moderately low heat, stirring constantly, just until mixture thickens.
6. 6
   Do not allow to boil.
7. 7
   Remove from heat, cool, and stir in Kahlua.
8. 8
   Chill a few minutes.
9. 9
   When mixture begins to thicken, beat egg whites to fine foam.
10. 10
    Gradually beat in remaining 4 tablespoons sugar, making a meringue.
11. 11
    With same beater, beat cream stiff.
12. 12
    Fold cream into gelatin mixture, then meringue.
13. 13
    If necessary, chill a few minutes until mixture mounds on a spoon.
14. 14
    Then turn into cooked crust, and chill 4 to 5 hours or overnight.
15. 15
    At serving time, decorate with additional whipped cream and candied fruit, if desired.
16. 16
    Makes 1 9-inch pie.
17. 17
    CHOCOLATE CRUMB SHELL: Mix together fine chocolate wafer crumbs, sugar and melted butter.
18. 18
    Press over bottom and up sides of lightly greased 9-inch pie pan (1 1/2-inches deep).
19. 19
    Bake in 350F (180C) F oven for 5 to 7 minutes.
20. 20
    Cool before filling.