Eggnog pie
Yield: 1 X 9" pie
Ingredients:
- 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
Instructions:
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".
