Egg Nog pie is a yummy seasonal no-bake pie. Preparation takes about 10 minutes, plus a lot of waiting around. Time from start to eating is about 8 hours. Makes one 10 inch (25cm) pie.

Put the egg nog pudding in a large mixing bowl. Whip with a wisk until it is an even texture. There must not be any hints of lumps or clumps.

Gently fold in the whipped cream in small portions – plop a dallop of cream and then use a rubber scraper to fold the pudding over the cream.

Use a ladel to transfer the creamed pudding into the pie crust. Your mixture should be thick like pudding, not runny like cream.

Put it in the fridge overnight. (at least 4 hours)

First, Put the cold water in the small bowl and (gently!) sprinkle the gelatin into the water. Second, (gently!) stir it around and let sit for 15 minutes. Finally (gently!) rake the gelatin into small clumps with a fork.

While you are waiting, warm up 1 cup of egg nog in a sauce pan using low heat. You want it nicely warm, but not hot. The only purpose of heated egg nog is to dissolve the gelatin. It doesn't need to be hot, and you don't need to heat all of it.

Add the gelatin to the warm egg nog, and continue heating until the gelatin is entirely dissolved and there's no trace of it. About 3 to 5 minutes for me.

Remove from heat. If you only heated part of the egg nog, add the rest of it here.

Put this mixture into a mixing bowl and chill until it is set. About 2 hours for me.

Put the heavy whipping cream in a large mixing bowl and whisk it briefly. (I use an electric mixer.) Pour in the sugar and continue whisking until the cream is no longer runny (this takes several minutes. It should be obvious when it happens.) Put the now-whipped cream in a medium size mixing bowl and chill until the egg nog pudding is finished.

Just before you add it to the egg nog pudding, add the Almond and Rum extracts, and the salt, and then (briefly) whisk it one last time to make sure it's nice and fluffy.