Maybe I’m a little early posting this since it’s only September, but I like to start thinking about my holiday menus a bit early. Sometimes thinking about all the good food and drink we will be enjoying in a couple months helps with the doldrums of the summer-to-fall transition. Note that this is almost a no-bake pie that you could easily make the night before and keep in your refrigerator until needed.

Eggnog Chiffon Pie

Crust

1 1/2 c Quick Quaker Oats, uncooked

1/2 c finely chopped nuts

1/2 c butter or margarine, melted

1/4 c firmly packed brown sugar

1/2 t cinnamon

1/4 t nutmeg

Filling

2 envelopes unflavored gelatine

1/2 cup cold water

2 cups eggnog (commercial, store bought)

1 1/2 t rum extract

1 c heavy cream

1/4 c sugar

For crust, toast oats in preheated moderate oven (350º F) 12 to 15 minutes. Combine oats, nuts, butter, brown sugar, cinnamon and nutmeg. Mix well. Reserve 1/2 cup. Press remaining crumb mixture onto bottom and sides of greased 9-inch pie plate. Chill.

For filling, soften gelatin in cold water; stir over low heat until dissolved. Gradually add to combined eggnog and rum extract. Chill until thickened. Beat on high speed of electric mixture about 2 minutes or until nearly double in volume. Chill until mixture mounds when spooned. Beat together cream and sugar until stiff peaks form; fold into gelatin mixture. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until firm. Makes 9-inch pie.