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December 1998 Issue
Happy Holidays, everyone!
by Victoria Smith
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Eggnog Pie

  • Pastry crust mix for 9-inch pie, prepared Graham or crumb shell
  • 1 envelope unflavored gelatin
  • 1 cup milk
  • 3/4 cups sugar, divided
  • 3 eggs separated, (or substitutes)
  • 1/4 cup light or dark rum,
  • 1 cup whipping cream
  • Nutmeg
Prepare and bake the pie shell, or chill the prepared crust.  Soften the gelatin in 1/4 cup of water; set aside.  Bring the milk and 1/2 cup of sugar to a boil.  Beat the egg yolks.  Add 1/2 cup of hot milk and sugar to the eggs, stir, and return the egg mixture to the remaining hot milk and sugar mixture.  Cook, stirring but not boiling, until the custard coats a metal spoon.  Stir in the gelatin and rum.  Chill in the refrigerator until the mixture begins to set.  Beat the egg whites with 3 tablespoons of sugar until soft peaks form.  Fold into the custard.  Whip the cream and fold in 1 cup.

Spoon into the pie shell.  Beat 1 tablespoon of sugar and the remaining whipped cream and spread on the pie.  Sprinkle with nutmeg and chill until ready to serve.

  • Yields: 1 nine-inch pie
  • Preparation Time: about an hour
 
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