Holiday Eggnog Pie 

2 envelopes unflavored gelatin 
4 cups eggnog 
1/4 cup sugar 
1/4 tespoon nutmeg 
2 tablespoons rum or rum flavoring, optional 
1 cup heavy cream 
9- or 10-inch prepared pie shell

Soften 2 envelopes unflavored gelatin in 2 cups eggnog on top of double boiler. 
Add 1/4 cup sugar and stir until gelatin and sugar are throughly dissolved. 

Add 2 more cups of eggnog, nutmeg, and rum, if desired. Chill. 

Whip chilled mixture until light and fluffy and then fold in whipped heavy cream. 

Pour mixture into a 9- or 10-inch cooked pie shell. Chill until firm. 

Garnish with additional whipped cream and cherries, if desired.