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

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