Eggnog pie #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| ¼ | cup | Melted butter or margarine |
| ½ | cup | Evaporated milk |
| 1½ | pack | Unflavored gelatin |
| ⅓ | cup | Boiling water |
| 2 | Egg yolks; slightly beaten | |
| ½ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Vanilla |
| ⅓ | cup | Evaporated milk |
| 2 | Egg whites | |
Directions
Mix graham cracker crumbs and melted butter. Press in bottom and on sides of 9" pie pan. Chill until needed. Put ½ cup evaporated milk into ice tray of refrigerator and chill until ice crystals begin to form around the edges. Meanwhile, soften gelatin in ⅓ cup cold water. Add ⅓ cup boiiling water to soften gelatin. Mix egg yolks, sugar, salt, vanilla and ⅓ cup evaporated milk in a 1½ qquart bowl. Stir gelatin gradually into egg yolk mixture. Chill until very thick, but not set, stirring occasionally. Put egg whites and ice cold evaporated milk into a cold 1 ½ quart bowl and whip with a cold rotary beater by hand or with electric beater at high speed until stiff. Gradually beat thickened egg yolk mixture into whipped milk mixture until smooth and creamy. Put into crumb crust.
Sprinkle with nutmeg, if desired. Chill until firm, about 2 hours. Keep chilled until ready to serve. Source: unknown REG3 Shared by Lin Todl, Ft. Atkinson, Wisconsin Posted to Bakery-Shoppe Digest V1 #488 by Sean Coate <swcoate@...> on Jan 04, 1998