Eggnog pie
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Gelatin |
| ¼ | cup | Cold water |
| ½ | cup | Sugar |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Salt |
| ¾ | cup | Milk |
| 4 | Eggs, separated | |
| ¼ | cup | Sugar |
| Bourbon to taste | ||
| 1 | cup | Whipping cream |
| 2 | 8 or 9 inch baked pie shells | |
Directions
Soften gelatin in cold water fro 5 minutes. Combine egg yolks, lightly beaten, ¼ cup of sugar, nutmeg, salt and milk. Cook in a double boiler until thick, stirring constantly, after mixture gets hot. Remove from heat; add softened gelatin and fold in egg whites that have been stiffly beaten with ¼ cup of sugar. Add bourbon to taste. Fold into mixture the 1 cup of cream, whipped. Pour into 2 pie shells and store in the refrigerator until serving time. Randy Rigg Submitted By RANDY RIGG On 03-05-95