Categories: Desserts, Pies 
      Yield: 6 servings 
  
           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.