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LOCATION: Recipes >> Pies >> Eggnog 02

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EGGNOG PIE

1 envelope Knox gelatin
3 tbs brandy
1 c milk
3 eggs, separated
1/4 c sugar
1/4 c bourbon or dark rum
1 1/2 tsp vanilla
1/4 tsp ground nutmeg
Pinch of salt
3 tbs sugar
1 c whipping cream, divided
1 tbs powdered sugar
Ground nutmeg
Prepared pie crust

Dissolve gelatin in brandy; set aside. Scald milk in top of double
boiler. Beat egg yolks and 1/4 c sugar at medium speed. Gradually
stir about 1/4 of hot milk into yolk mixture; add to remaining hot
milk, stirring constantly. Cook over simmering water, stirring
until thick, about 3 to 5 minutes. Remove from heat, stir in softened
gelatin, bourbon, vanilla and 1/4 tsp nutmeg.

Chill, stirring occasionally until mixture mounds when dropped from
a spoon. Beat egg whites and salt until foamy; add 3 tbs sugar
and beat until stiff. Fold into custard. Beat 1/2 c whipping
cream until soft peaks form; fold into custard. Pour filling into
prepared crust; chill 3 hours or until set. Beat remaining 1/2 c
whipping cream until foamy; add 1 tbs powdered sugar and beat until
soft peaks form. Garnish pie with whipped cream and sprinkle with
nutmeg.

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