Page 149 - United States of Pie

you do not want the mixture to set entirely. Keep an eye on it, and
when it is still viscous and resembles unbeaten egg whites, remove it
from the refrigerator.

Using an electric mixer on medium speed, beat the eggnog
mixture until it’s smooth but still thick. Add the sugar, vanilla, brandy,
and salt, and beat again until combined. Set aside.
In a medium-size bowl, whip the cream until it forms stiff peaks.
The cream should be slightly more whipped than if you were to use it
as a topping. Fold the whipped cream into the eggnog mixture until
well combined.
Pour the eggnog-cream mixture into the gingersnap crust,

spreading it out evenly with an offset spatula. Return the pie to the
refrigerator to cool completely, about 3 hours.
Before serving, grate a dusting of nutmeg over the surface of the
pie.

NUTMEG

Nutmeg is both more flavorful and more economical when
purchased whole and ground for each use. A fragrant, warm, and

slightly sweet spice, it quickly loses its potency once it is ground,
and a jar of preground nutmeg is likely to turn to sawdust long
before you’ll make use of the whole thing. The whole nutmeg can
be ground by rubbing the nut on a special nutmeg grinder or,
easier still, on a Micro-plane grater.