Eggnog pie - sl 12/87
1 x 9\" pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Envelope unflavored gelatine |
| ¼ | cup | ;cold water |
| ¾ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ¼ | teaspoon | Salt |
| 2 | eaches | Eggs; separated |
| 1½ | cup | Milk |
| 1 | tablespoon | Vanilla extract plus |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Ground nutmeg |
| ¼ | cup | Sugar |
| 1 | each | Baked 9-inch pastry shell |
| 1 | cup | Whipping cream; whipped |
| Diced candied fruit | ||
| Ground nutmeg | ||
Directions
Soften gelatin in cold water; set aside.
Combine ¾ 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 ¼ 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".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 12-01-95