Christmas Eggnog Chiffon Pie Carrie Sheridan

"this makes 2 pies... it's a LOT of work to separate 8 eggs... and must be made ahead BUT this makes 2 pies at once and it is TOTALLY worth it for its chiffony texture... Very Special -- even people who don't like eggnog LOVE this very special pie!"
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Ready In:
1hr 15mins
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 cup heavy cream
  • 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.

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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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