Eggnog Pie in Pecan Crust

Pecan crust

 * 2½ cup ground pecans (9oz)
 * ⅓ cup granulated sugar
 * ¼ cup butter, melted, unsalted

Eggnog filling

 * 2 pack unflavored gelatin
 * ¼ cup cold water
 * 2 tbsp brandy
 * 6 egg yolks
 * ½ cup granulated sugar
 * 2 cup scalded milk
 * 2 tsp vanilla extract
 * ¼ cup dark rum
 * 1 cup heavy cream

Cream topping

 * 1 cup heavy cream
 * 2 tbsp confectioner's sugar
 * chocolate curls and raspberries for garnish

Pecan crust

 * 1) Butter 10 in. Pie plate.
 * 2) In medium bowl, combine pecans, sugar and melted butter. Mix well.
 * 3) Press firmly into pie plate.
 * 4) Cover and refrigerate 30 minutes while preheating oven to 375°F.
 * 5) Bake crust until lightly browned (about 15 - 20 min).

Eggnog filling

 * 1) In a small bowl sprinkle gelatin over cold water and brandy and allow to soften.
 * 2) 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.
 * 3) Pour into large heavy saucepan and slowly stir in hot milk.
 * 4) Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the spoon (and/or thermometer registers 172°F).
 * 5) Do not boil.
 * 6) Remove from heat and stir in softened gelatin until dissolved.
 * 7) Stir in vanilla and rum.
 * 8) Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently.
 * 9) When it begins to set around the edges, remove from ice bath (do not allow to set completely).
 * 10) In chilled bowl, beat cream to soft peaks and fold gradually into custard.
 * 11) If necessary, refrigerate filling a few minutes until it mounds when spooned.
 * 12) Pile filling into crust and refrigerate until set (about an hour).

Cream topping

 * 1) In chilled medium bowl, whip cream and confectioners sugar to stiff peaks and pile on top of pie.
 * 2) Garnish with chocolate curls and raspberries.