Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Gelatin |
| ¼ cup | Cold water |
| ½ cup | Sugar |
| ¼ teaspoon | Nutmeg |
| ¼ teaspoon | Salt |
| ¾ cup | Milk |
| 4 \N | Eggs, separated |
| ¼ cup | Sugar |
| \N \N | Bourbon to taste |
| 1 cup | Whipping cream |
| 2 \N | 8 or 9 inch baked pie shells |
Soften gelatin in cold water fro 5 minutes. Combine egg yolks, lightly beaten, ¼ cup of sugar, nutmeg, salt and milk. Cook in a double boiler until thick, stirring constantly, after mixture gets hot. Remove from heat; add softened gelatin and fold in egg whites that have been stiffly beaten with ¼ cup of sugar. Add bourbon to taste. Fold into mixture the 1 cup of cream, whipped. Pour into 2 pie shells and store in the refrigerator until serving time. Randy Rigg Submitted By RANDY RIGG On 03-05-95