Recipe courtesy of Bonnie Siebold

Holiday Eggnog Pie

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  1. Soften 2 envelopes unflavored gelatin in 2 cups eggnog on top of double boiler. Add 1/4 cup sugar and stir until gelatin and sugar are throughly dissolved.
  2. Add 2 more cups of eggnog, nutmeg, and rum, if desired. Chill.
  3. Whip chilled mixture until light and fluffy and then fold in whipped heavy cream.
  4. Pour mixture into a 9- or 10-inch cooked pie shell. Chill until firm.
  5. Garnish with additional whipped cream and cherries, if desired.