Frosty Eggnog Pie

1 9" pie shell
3 Tbsp butter or margarine, melted
1/4 c brown sugar
1/3 c chopped pecans, chopped
1/4 c sugar
1/4 c flour
1/4 tsp salt
2 c eggnog
1 Tbsp butter
Ground nutmeg
Whipped cream
In saucepan heat butter, brown sugar, and pecans; bring to a full boil; stir frequently; cool. Spread pecan mixture over bottom of baked pie shell. In saucepan combine sugar, flour, and salt; stir in eggnog. Heat until mixture thickens; boil 1 minute, stirring constantly. Remove from heat; stir in butter, pour into crust. Chill 3 hours until firm and frosty cold. Garnish with whipped cream and nutmeg sprinkled over the cream.
Source: Gwen Campbell

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