Eggnog Pie In Pecan Crust

Pecan Crust
2 1/2 cup Ground pecans (9oz)
1/3 cup Granulated sugar
1/4 cup Butter, melted, unsalted

Eggnog Filling
2 pk Unflavored gelatin
1/4 cup Cold water
2 tbsp Brandy
6 Egg yolks
1/2 cup Granulated sugar
2 cup Scalded milk
2 tsp Vanilla extract
1/4 cup Dark rum
1 cup Heavy cream

Cream Topping
1 cup Heavy cream
2 tbsp 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. DO NOT BOIL. Remove from heat and stir in softened gelatin until dissolved. 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 refrigerate 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.