Mix the eggnog, eggs, brandy, and vanilla in a large bowl. Add sugar, salt, and nutmeg, and mix well.
Brush the edges of the crust with the beaten egg white.
Transfer the filling to the crust, and bake 25 minutes. Cover the pie with foil and bake 30 to 40 minutes longer, or until a knife inserted into the center of the pie comes out clean.
Allow pie to cool on a wire rack. The filling will continue to cook and solidify while it cools. Garnish pie with whipped cream and a sprinkle of nutmeg if desired.
Store pie in refrigerator.
Notes
If you don’t drink alcohol, or don’t have any brandy or rum around, just substitute 2 tablespoons more eggnog for the liquor.