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Holiday Eggnog Chiffon Pie
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1 tbl. unflavored gelatin
1/4 cup sugar
1/8 tsp. salt
3 egg yolks; slightly beaten
1 1/4 cups milk
3 egg whites
1/4 cup sugar
1 cup whipping cream
1 tsp. vanilla
1 tsp.rum extract
1/2 tsp. nutmeg
additional nutmeg
1 baked 9 inch pie crust
Combine gelatin, sugar and salt in a saucepan. Add egg yolks and 1-1/4 cups milk. Cook over low heat, stirring constantly, until gelatin dissolves and mixture coats a metal spoon. Chill until thickened but not set. Beat egg whites until soft mounds form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside. Beat whipping cream with vanilla, rum, extract, and nutmeg until thick. Fold into gelatin mixture. Fold in beaten egg whites gently but thoroughly, spoon lightly into baked pie shell. Chill until firm, at least 2 hours. If desired sprinkle with nutmeg.
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