Christmas Eggnog Pie Recipe
Ingredients
| 15 ml plain gelatin | ||
| Cold water | 45 Milliliter | |
| Milk | 250 Milliliter | |
| Eggs | 3 Small, separated | |
| Granulated Sugar | 375 Milliliter | |
| Rum extract | 10 Milliliter | |
| Whipping cream | 180 Milliliter | |
| Fruit | 125 Milliliter, candied | |
| 1 Gingersnap Crust | ||
| Pecans | 30 Milliliter, chopped | |
Directions
GETTING READY
1) Soak gelatin in water.
MAKING
2) In a double boiler, blend milk with egg yolks, sugar, and extract.
3) Remove mixture from heat and then stir in gelatin.
4) Let it chill until thick but not set.
5) Whip cream, sugar, and egg whites until stiff and then fold in the mixture.
6) Stir in candied fruit.
7) Pour in pie shell and let it set.
SERVING
8) Sprinkle nuts and serve.
1) Soak gelatin in water.
MAKING
2) In a double boiler, blend milk with egg yolks, sugar, and extract.
3) Remove mixture from heat and then stir in gelatin.
4) Let it chill until thick but not set.
5) Whip cream, sugar, and egg whites until stiff and then fold in the mixture.
6) Stir in candied fruit.
7) Pour in pie shell and let it set.
SERVING
8) Sprinkle nuts and serve.
Chef
