Eggnog Pie Recipe

Ingredients
<br>- 1 (.25 ounce) package unflavored gelatin
<br>- ¼ cup cold water
<br>- 1 cup milk
<br>- ½ cup white sugar
<br>- 2  eggs, lightly beaten
<br>- ¼ cup rum
<br>- 1 cup whipping cream
<br>- ¼ pinch white sugar
<br>- 1 (9 inch) pie shell, baked
<br>- ½ teaspoon ground nutmeg
<br><p></p>Directions
<br>step 1: In a small bowl, combine gelatin and cold water; set aside to soften. Combine milk and 1/2 cup sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil.
<br>step 2: In a steady stream, pour hot milk into beaten eggs, whisking constantly. Cook custard in the microwave, whisking after each minute, until it thickens slightly, about 2 minutes. Stir in softened gelatin and mix until melted. Stir in rum.
<br>step 3: Let filling cool to room temperature. (If you refrigerate it, stir occasionally to prevent gelatin from setting too soon. See Editor's Note.)
<br>step 4: In a medium bowl, whip cream until soft peaks form; beat in 1/4 cup sugar.
<br>step 5: Set aside 1/2 cup of whipped cream for garnish; keep refrigerated. Fold remaining whipped cream into eggnog mixture. Pour filling into pie crust and refrigerate 4 hours or overnight.
<br>step 6: Garnish with reserved whipped cream and a dusting of nutmeg.
<br>


Ingredients
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup cold water
- 1 cup milk
- ½ cup white sugar
- 2 eggs, lightly beaten
- ¼ cup rum
- 1 cup whipping cream
- ¼ pinch white sugar
- 1 (9 inch) pie shell, baked
- ½ teaspoon ground nutmeg

Directions
step 1: In a small bowl, combine gelatin and cold water; set aside to soften. Combine milk and 1/2 cup sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil.
step 2: In a steady stream, pour hot milk into beaten eggs, whisking constantly. Cook custard in the microwave, whisking after each minute, until it thickens slightly, about 2 minutes. Stir in softened gelatin and mix until melted. Stir in rum.
step 3: Let filling cool to room temperature. (If you refrigerate it, stir occasionally to prevent gelatin from setting too soon. See Editor's Note.)
step 4: In a medium bowl, whip cream until soft peaks form; beat in 1/4 cup sugar.
step 5: Set aside 1/2 cup of whipped cream for garnish; keep refrigerated. Fold remaining whipped cream into eggnog mixture. Pour filling into pie crust and refrigerate 4 hours or overnight.
step 6: Garnish with reserved whipped cream and a dusting of nutmeg.

Mastodon Share