Eggnog: Eggnog Chiffon Pie

posted by Becky 01-07-101 8:39 PM

Eggnog Chiffon Pie

1 envelope unflavored gelatin
1/4 cup milk
1 1/2 cups commercial dairy
3 eggs, separated
1/2 cup sugar, divided
3 Tbsp. brandy
1/2 tsp. vanilla extract
1 baked 9-inch pastry shell
1/2 cup whipping cream
1 Tbsp. sugar

Combine gelatin and milk in a small bowl; let stand 5 to 10 minutes. Heat eggnog in top of double boiler over boiling water. Beat egg yolks and 1/4 cup sugar until thick. Gradually stir about 1/2 cup hot eggnog into yolk mixture; add to remaining eggnog, stirring constantly. Cook over simmering water, stirring frequently, 10 to 12 minutes or until mixture thickens and coats a metal spoon. Remove from heat and add
gelatin mixture; stir until dissolved. Stir in brandy and vanilla. Chill mixture until the consistency of an unbeaten egg white.

Beat egg whites (at room temperature) until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Garnish pie with whipped cream and if desired chocolate curls.

Yield: 1 (9-inch) pie.

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