Eggnog Pie

Ingrients & Directions 1 ea Envelope unflavored gelatine 1/4 c ;cold water 3/4 c Sugar 1 tb Cornstarch 1/4 ts Salt 2 ea Eggs; separated 1 1/2 c Milk 1 tb Vanilla extract plus 1 ts Vanilla extract 1 ts Ground nutmeg 1/4 c Sugar 1 ea Baked 9-inch pastry […]

Ingrients & Directions


1 ea Envelope unflavored gelatine
1/4 c ;cold water
3/4 c Sugar
1 tb Cornstarch
1/4 ts Salt
2 ea Eggs; separated
1 1/2 c Milk
1 tb Vanilla extract plus
1 ts Vanilla extract
1 ts Ground nutmeg
1/4 c Sugar
1 ea Baked 9-inch pastry shell
1 c Whipping cream; whipped
Diced candied fruit
Ground nutmeg

: Soften gelatin in cold water; set aside.
: Combine 3/4 cup sugar, cornstarch, and salt in a heavy saucepan.
Combine egg yolks and milk, beat well, and add to mixture in
saucepan. Cook milk mixture over medium heat, stirring constantly,
until mixture begins to boil; boil 1 minute. Remove from heat, and
add gelatin mixture; stir until gelatin granules dissolve. Stir in
vanilla and 1 teaspoon nutmeg. Allow custard mixture to cool until
the consistency of unbeaten egg white. : Beat egg whites (at room
temperature) until soft peaks form; gradually add 1/4 cup sugar, 1
tablespoon at a time, beating until stiff peaks form and sugar
dissolves. Fold egg whites into custard. Pour filling into pastry
shell; chill at least 8 hours. : Spoon whipped cream in a ring
over pie. Arrange candied fruit on whipped cream; sprinkle lightly
with nutmeg. Yield: 1 x 9″ pie.

Nancy Moore of Tennessee, in December, 1987 “Southern Living”.

Yields
1 X 9″ pie

RobinDee

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Eggnog Pie - Sl 12/87

Mon Jul 16 , 2012
Ingrients & Directions 1 Envelope unflavored gelatine 1/4 c ;cold water 3/4 c Sugar 1 tb Cornstarch 1/4 ts Salt 2 Eggs; separated 1 1/2 c Milk 1 tb Vanilla extract plus 1 ts Vanilla extract 1 ts Ground nutmeg 1/4 c Sugar 1 Baked 9-inch pastry shell 1 c […]

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