Eggnog Pie

1-1/8 teaspoons unflavored gelatin
1/4 cup cold water
3/4 cup sugar
2 tablespoons cornstarch
2/3 cup milk
3 egg yolks, lightly beaten
1-1/2 cups whipping cream, whipped
1 pastry shell (9 inches), baked
1/8 teaspoon ground nutmeg

In a small bowl, soften gelatin in cold water; set aside. In a saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks.

Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in gelatin and vanilla. Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until set, about 2 hours. Makes 8 servings.