Christmas Eggnog Chiffon Pie Carrie Sheridan

READY IN: 1hr 15mins
YIELD: 2 pies


  • 8
    egg yolks
  • 4
    cups milk
  • 12
    cup sugar
  • 18
    teaspoon salt
  • 2
    (1 ounce) packages knox unflavored gelatin
  • 14
    cup water
  • 3
    ounces rum (2 jiggers)
  • 2
    tablespoons rum flavoring
  • 8
    egg whites
  • 12
    cup sugar
  • 12
  • 1
    cup shaved hershey's chocolate candy bar
  • 2
    (8 -10 inch) oronoque orchards frozen pie crusts


  • Separate 8 large or extra large eggs into yolks and whites [i prefer to scrupulously detach/remove the white thingum in each egg, which is tedious].
  • The best way to do this is to hold one yolk in your hand, letting its white drip into a bowl; as you put the yolk into a yolks bowl, pull off any white stuff; rinse your hands and towel dry; remove any white stuff from the egg white in a bowl with a spoon or by hand; put the white into the whites bowl -- this way, if some yolk gets into its white, you can set that egg aside without getting some yolk into all of the other whites and having to start over!
  • Refrigerate whites [making SURE there is no white embryonic material in this].
  • Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
  • Continue on a low boil until the mixture thickens some, stirring constantly.
  • Take the egg-milk mixture off the stove.
  • Add 2 packages of gelatin dissolved into 1/4 cup water.
  • Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
  • Cover and chill in the refrigerator overnight.
  • The next day, remove the egg whites from the refrigerate and let warm to room temperature.
  • Prick pie shells with a fork and prebake.
  • Set the shells aside to cool.
  • Whip the 8 egg whites with 1/2 cup sugar until very stiff.
  • Set aside.
  • Whip the egg-milk custard mixture until very fluffy.
  • Whip the 1/2 cup heavy cream.
  • Fold the whipped cream into the whipped egg-milk custard mixture.
  • Fold the stiff egg whites into the custard mixture.
  • Turn out into cooled pie shells.
  • Grate the Hershey's chocolate bar over both pies.
  • Refrigerate until ready to serve.
  • [you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
  • Also you can substitute 2-3 ounces of bourbon for the rum.
  • For children, you can just use rum flavoring - but often the kids like the hint of liquor.