Eggnog Pie Sl 12 87

Ingredients

1 envelope unflavored gelatine 1/4 cup ; cold water 3/4 cup sugar 1 tbsp cornstarch 1/4 tsp salt 2 eggs, separated 1 1/2 cup milk 1 tbsp vanilla extract plus 1 tsp vanilla extract 1 tsp ground nutmeg 1/4 cup sugar 1 baked 9-inch pastry shell 1 cup whipping cream, whipped 1 diced candied fruit 1 ground nutmeg

Preparation
 
: Soften gelatin in cold water; set aside.
: Combine 3/4 cup sugar, cornstarch, and salt in a heavy saucepan.
Combine egg yolks and milk, beat well, and add to mixture in
saucepan. Cook milk mixture over medium heat, stirring constantly,
until mixture begins to boil; boil 1 minute. Remove from heat, and
add gelatin mixture; stir until gelatin granules dissolve. Stir in
vanilla and 1 teaspoon nutmeg. Allow custard mixture to cool until
the consistency of unbeaten egg white. : Beat egg whites (at room
temperature) until soft peaks form; gradually add 1/4 cup sugar, 1
tablespoon at a time, beating until stiff peaks form and sugar
dissolves. Fold egg whites into custard. Pour filling into pastry
shell; chill at least 8 hours. : Spoon whipped cream in a ring
over pie. Arrange candied fruit on whipped cream; sprinkle lightly
with nutmeg. Yield: 1 x 9" pie.

Nancy Moore of Tennessee, in December, 1987 "Southern Living". Typos
by Jeff Pruett. Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995
114906 GMT

 

 
Servings: 1

 

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