1 c Pillsbury’s Best All Purpose
-Flour, sifted
1/2 ts Salt
1/3 c Shortening
3 tb Cold water
—Eggnog Chiffon Filling—
1 tb Unflavored gelatin
1/4 c Sugar
1/8 ts Salt
3 Egg yolks; slightly beaten
1 1/4 c Milk
3 Egg whites
1/4 c Sugar
1 c Whipping cream
1 ts French’s Vanilla
1 ts French’s Rum Extract
1/2 ts French’s Nutmeg
Additional nutmeg
Sift together flour and salt into mixing bowl. Cut in shortening until
particles are the size of small peas. Sprinkle with 3 to 4 tablespoons of
cold water over mixture while tossing and stirring lightly with fork. Add
water to driest particles, pushing lumps to side, until; dough is just
moist enough to hold together. Form into ball. Flatten to 1/2-inch
thickness; smooth edges. Roll out on floured surface to a circle 1 1/2
inches larger than inverted 9-inch piepan. Fit loosely into piepan. Fold
edge to form a standing rim; flute. Bake in hot oven (450 degrees) 10 to 12
minutes. Cool. Eggnog Chiffon Filling: Combine gelatin, sugar, and salt in
saucepan. Add egg yolks and 1 1/4 cups milk. Cook over low heat, stirring
constantly, until gelatin dissolves and mixture coats a metal spoon. Chill
until thickened but not set. Beat egg whites until soft mounds form.
Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside.
Beat whipping cream with vanilla, rum extract, and nutmeg until thick. Fold
into gelatin mixture. Fold in beaten egg whites gently but thoroughly.
Spoon lightly into baked pie shell. Chill until firm, at least 2 hours. If
desired, sprinkle with French’s nutmeg.
NOTES : “Developed by Ann Pillsbury”
Yields
1 Servings