| 1 | Pecan crust: butter 10 in. pie plate. |
| 2 | In medium bowl, combine pecans, sugar and melted butter. |
| 3 | Mix well. |
| 4 | Press firmly into pie plate. |
| 5 | Cover and refrigerate 30 minutes while preheating oven to 375°F. |
| 6 | Bake crust until lightly browned (about 15 - 20 min). |
| 7 | Eggnog filling: in a small bowl sprinkle gelatin over cold water and brandy and allow to soften. |
| 8 | While that soaks, combine egg yolks and sugar in small mixer bowl and mix at high speed with electric mixer until mixture forms ribbons when beaters are lifted. |
| 9 | Pour into large heavy saucepan and slowly stir in hot milk. |
| 10 | Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the spoon (and/or thermometer registers 172°F). |
| 11 | Do not boil. |
| 12 | Remove from heat and stir in softened gelatin until disolved. |
| 13 | Stir in vanilla and rum. |
| 14 | Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently. |
| 15 | When it begins to set around the edges, remove from ice bath (do not allow to set completely). |
| 16 | In chilled bowl, beat cream to soft peaks and fold gradually into custard. |
| 17 | If necessary, refrigerate filling a few minutes until it mounds when spooned. |
| 18 | Pile filling into crust and refigerate until set (about an hour). |
| 19 | Cream topping: in chilled medium bowl, whip cream and confectioners sugar to stiff peaks and pile on top of pie. |
| 20 | Garnish with chocolate curls and raspberries |
