Christmas Eggnog Chiffon Pie Carrie Sheridan

Submitted by 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!"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Yields: 2 pies
• Serves: 10

ingredients

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

directions

1. 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].
2. 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!
3. Refrigerate whites [making SURE there is no white embryonic material in this].
4. Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
5. Continue on a low boil until the mixture thickens some, stirring constantly.
6. Take the egg-milk mixture off the stove.
7. Add 2 packages of gelatin dissolved into 1/4 cup water.
8. Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
9. Cover and chill in the refrigerator overnight.
10. The next day, remove the egg whites from the refrigerate and let warm to room temperature.
11. Prick pie shells with a fork and prebake.
12. Set the shells aside to cool.
13. Whip the 8 egg whites with 1/2 cup sugar until very stiff.
14. Set aside.
15. Whip the egg-milk custard mixture until very fluffy.
16. Whip the 1/2 cup heavy cream.
17. Fold the whipped cream into the whipped egg-milk custard mixture.
18. Fold the stiff egg whites into the custard mixture.
19. Turn out into cooled pie shells.
20. Grate the Hershey's chocolate bar over both pies.
21. Refrigerate until ready to serve.
22. [you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
23. Also you can substitute 2-3 ounces of bourbon for the rum.
24. For children, you can just use rum flavoring - but often the kids like the hint of liquor.