Eggnog Chiffon Pie recipe

Ingredients:
Baked Pastry Shell <br>
1/4 cup sugar <br>
1
envelope unflavored gelatin <br>
1 1/2 cups dairy eggnog <br>
2
slightly beaten egg yolks <br>
1/4 cup rum <br>
2 egg whites <br>
2
tablespoons sugar <br>
3/4 cup whipping cream <br>
Caramel Filigree

Procedures:
For filling, in a medium saucepan combine the sugar and gelatin.
Add
eggnog and egg yolks. Cook and stir till sugar and gelatin
dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes;
stir in
rum. Chill till consistency of corn syrup; stir occasionally.
Remove
from refrigerator; let stand till partially set (consistency of
unbeaten egg whites.
<br>
Meanwhile, in a large mixer bowl beat egg
whites till soft peaks form
(tips curl). Gradually add the remaining 2
tablespoons sugar, beating
till stiff peaks form (tips stand straight).
Fold egg whites into
gelatin mixture.
<br>
Beat whipping cream till
soft peaks form. Fold cream into eggnog
mixture. Chill till the
mixture mounds when spooned; pile into baked
pastry shell. Chill several
hours or until set.
<br>
About 1 hour before serving, prepare Caramel
Filigree and drizzle atop
pie. Pipe additional whipped cream around pie,
if desired.
<br>
Caramel Filigree: In a heavy 1-quart saucepan heat
1/2 cup sugar over
medium-low heat without stirring. When sugar begins
to melt, heat and
stir constantly till mixture is almost a medium
caramel color (syrup
will darken after removed from heat). Stir in a few
drops of hot water.
<br>
Let stand for 1 minute. Using a spoon
quickly drizzle the caramelized
sugar over the top of the pie till a web
of caramel is built up.