Eggnog pie

Yield: 3 servings

Measure 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

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

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