Eggnog Pie

Instructions

1. In large bowl add salt and ⅓ cup sugar to the egg yolks. Whisk together. Whisk in a tablespoon of the hot half and half, then whisk in another. Keep whisking in the half and half just a little at a time until it is all incorporated.
2. Pour the mixture into a the top of a double boiler over low heat and cook for 7 to 10 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon thickly.
3. Dissolve the gelatin in cold water. Add the gelatin, vanilla, and almond extract to the custard and blend well. Pour the mixture back into bowl and chill until slightly thickened.
4. In a separate bowl, beat egg whites until stiff. Add remaining ⅓ cup of sugar gradually. Fold the egg white mixture into the chilled mixture. Stir in the almonds.
5. Pour the eggnog custard into a baked pie shell and chill until ready to serve (at least 2½ hours). Garnish with a sprinkle of nutmeg and maraschino cherries, if desired.