Fantastic Creamy Eggnog Pie

We make this wonderful eggnog pie every Christmas and we always make two or three pies at a time, it's a never-fail recipe that produces a light creamy pie, it's a perfect ending to a holiday dinner --- plan ahead the pie needs to chill a couple of hours before serving, prep time includes cooling time, see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust

• Ready In: 3 hrs
• Serves: 6-8

Ingredients

• 1  tablespoon unflavored gelatin
• 1⁄4 cup cold water
• 1⁄3 cup sugar (or more, depending on how sweet you prefer the filling)
• 2  tablespoons cornstarch
• 1⁄4 teaspoon salt
• 2  cups  good-quality commercially-prepared  eggnog (not low fat)
• 1  teaspoon vanilla
• 1  teaspoon  rum extract
• 1  cup  whipping cream, whipped
• 1  pastry shells, baked (9-inch)

Directions

1. In a small bowl, sprinkle gelatin over water; let stand for 1 minute.
2. In a saucepan, combine sugar, cornstarch and salt.
3. Stir in eggnog until smooth, bring to a boil; cook and stir for 2 minutes, or until thickened.
4. Stir in gelatin until dissolved.
5. Remove from heat; cool to room temperature.
6. Stir in extracts.
7. Fold in whipped cream.
8. Pour into pastry shell.
9. Refrigerate until firm (about 3 or more hours).