Kate'S Spiced & Spirited Eggnog Pie (No Gelatin Or Cream) - cooking recipe

Ingredients

SPICED CRUMB CRUST
3/4 cup crushed graham cracker crumbs (about 5 whole graham crackers)
3/4 cup gingersnap cookie (about 16 gingersnap cookies)
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/3 cup melted butter
SPICED AND SPIRITED EGGNOG PIE
4 egg yolks, at room temperature
6 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups low fat eggnog (or regular)
2 tablespoons dark rum, good quality
2 tablespoons brandy, good quality
1 teaspoon vanilla extract
SPIRITED WHIPPED TOPPING
2 cups heavy whipping cream
3 tablespoons brown sugar
3/4 teaspoon dark rum, good quality
3/4 teaspoon brandy, good quality
1/2 teaspoon vanilla extract

Preparation

SPICED CRUMB CRUST: Preheat oven to 350F degrees. Mix all ingredients. Press mixture firmly against bottom and side of 9 inch pie plate. Bake at 350F degrees for 10 minutes or until light brown. Cool on wire rack. Allow the crust to cool completely before filling. Yields 1 pie crust.
SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with fork in medium bowl. Set aside.
In a large saucepan, sift cornstarch, nutmeg, cinnamon, and salt. Make sure there are no clumps because they will cause lumps later. Gradually stir in eggnog, 2 tablespoons of dark rum, and 2 tablespoons of brandy. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and simmer 1 minute; remove from heat. Stir in vanilla. Pour into one fully baked Spiced Crumb Crust. Press plastic wrap on filling to prevent a tough layer from forming on top, but do not cover edges of crust tightly with plastic wrap because crust will get soggy. Refrigerate at least 3 hours until set and chilled. Store in the refrigerator.
SPIRITED WHIPPED TOPPING: Whip heavy whipping cream, brown sugar, 3/4 teaspoon of dark rum, 3/4 teaspoon of brandy, and 1/2 teaspoon of vanilla together until stiff. Dollop on top of pie when serving.
NOTE: It is worth spending a little more money on good quality rum and brandy for a big improvement in flavor. I use Bacardi Select Dark Rum. Since good brandy is very expensive, I buy one 50 ml mini bottle of Remy Martin Fine Champagne Cognac VSOP. (Champagne Cognac is another name for brandy from the Cognac region of France).