Eggnog Pie

1 envelope Knox gelatin
3 tbs brandy
1 c milk
3 eggs, separated
1/4 c sugar
1/4 c bourbon or dark rum
1 1/2 tsp vanilla
1/4 tsp ground nutmeg
Pinch of salt
3 tbs sugar
1 c whipping cream, divided
1 tbs powdered sugar
Ground nutmeg
Prepared pie crust

Dissolve gelatin in brandy; set aside. Scald milk in top of double
boiler. Beat egg yolks and 1/4 c sugar at medium speed. Gradually stir
about 1/4 of hot milk into yolk mixture; add to remaining hot milk,
stirring constantly. Cook over simmering water, stirring until thick,
about 3 to 5 minutes. Remove from heat, stir in softened gelatin, bourbon,
vanilla and 1/4 tsp nutmeg.

Chill, stirring occasionally until mixture mounds when dropped from a
spoon. Beat egg whites and salt until foamy; add 3 tbs sugar and beat
until stiff. Fold into custard. Beat 1/2 c whipping cream until soft
peaks form; fold into custard. Pour filling into prepared crust; chill 3
hours or until set. Beat remaining 1/2 c whipping cream until foamy; add
1 tbs powdered sugar and beat until soft peaks form. Garnish pie with
whipped cream and sprinkle with nutmeg.