Eggnog Pie

"If you don't already use freshly grated nutmeg, I highly recommend it. Most cookware stores sell nutmeg graters and your grocer sells whole nutmegs. There is an incredible difference in flavor and aroma. Add 3-4 hours to prep time for chilling."
 
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Ready In:
45mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Pour 1/4 cup water into a small bowl.
  • Sprinkle gelatin over water and set aside to soften.
  • In heavy 3 quart pan, heat half-and-half over medium heat until steaming.
  • While half-and-half heats, combine egg yolks in a small bowl with 1/2 cup sugar and the nutmeg; whisk until smooth.
  • Add 2-3 tablespoons of the hot half-and-half to the egg yolk mixture and whisk until smooth.
  • Return tempered yolk mixture to the pan.
  • Cook over medium-low heat, stirring constantly until mixture has reached 160°F on an instant-read thermometer and has thickened enough to coat a metal spoon, about 5 minutes.
  • Pour custard into a large bowl.
  • Stir in softened gelatin until dissolved, then stir in vanilla and rum.
  • Refrigerate, stirring occasionally, until custard is chilled and mounds slightly when dropped from a spoon.
  • In a large bowl of an electric mixer, beat egg whites on high speed until frothy.
  • Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition.
  • Continue to beat until sugar is dissolved and meringue holds glossy, stiff peaks.
  • In another bowl, whip cream until it holds soft peaks.
  • Fold about a cup of the egg whites into custard, then fold the mixture into remaining egg whites.
  • Fold in whipped cream, then spoon into crust.
  • Refrigerate pie until firm, 3 to 4 hours, or for up to 24 hours.
  • Garnish with grated chocolate right before serving.

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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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