Christmas Eggnog Pie

Directions

1. Prepare pie crust as directed and allow to cool.
2. Heat caramel in microwave for one minute. Whisk until smooth. Add cream and continue to whisk until cream is incorporated with caramel. Spread caramel on bottom of pie crust. Top with 1/2 cup toasted pecans. Refrigerate until caramel is cool.
3. Combine pudding mix with eggnog and 1/4 teaspoon nutmeg. Cook over medium heat until pudding thickens and comes to a boil. About 10 minutes. Remove from heat. Allow to come to room temperature and then refrigerate until cool.
4. Whip egg whites until stiff. Set aside.
5. Combine unflavored gelatin with water. Heat 3 tablespoons of milk until boiling. Remove from heat and whisk in gelatin until completely dissolved. Set aside and allow to come to room temperature.
6. Whip cream until soft peaks develop. Add powdered sugar and beat until incorporated. Carefully pour in gelatin and milk mixture while still beating cream. Whip until cream is stiff.
7. In a large bowl, pour in pudding and whisk until lumps are gone. Fold in egg whites until completely incorporated with pudding. Fold in whipping cream in two batches into pudding/egg white mixture. Fold until completely incorporated.
8. Spoon into pie shell. Sprinkle with a little nutmeg. Allow to cool in refrigerator overnight.
9. Whip 1 cup cream until soft peaks develop. Add 1 tablespoon powdered sugar. Continue beating until stiff peaks form. Pipe whipping cream around edge of pie or spread over top. Garnish with candied fruit (optionally you can use red and green Maraschino cherries) and toasted pecans.