Eggnog Pie Recipe
Ingredients
| Sugar | 1/2 Cup(16 tbs) | |
| Milk | 1 1/2 Cup(16 tbs), scalded | |
| Gelatin | 2 Teaspoon | |
| Water | 2 Tablespoon | |
| Eggs | 3 , separated | |
| Baked pie crust | ||
| Salt | 1/8 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Vanilla | 2/3 Teaspoon | |
| Butter | 1 Tablespoon | |
| Nutmeg | 1/2 Teaspoon | |
Directions
Soak gelatin in 2 tablespoons water.
Combine sugar, egg yolks, cornstarch & salt; mix well.
Mix in scalded milk.
Place in a double boiler & cook until thickened.
Remove from heat; add soaked gelatin, vanilla, butter & 1/4 teaspoon nutmeg; blend in well.
Let cool.
Beat egg whites stiff and fold into mixture.
Pour into pie crust, sprinkle remainder of nutmeg over top, and chill in refrigerator overnight.
Good with whipped cream.
Combine sugar, egg yolks, cornstarch & salt; mix well.
Mix in scalded milk.
Place in a double boiler & cook until thickened.
Remove from heat; add soaked gelatin, vanilla, butter & 1/4 teaspoon nutmeg; blend in well.
Let cool.
Beat egg whites stiff and fold into mixture.
Pour into pie crust, sprinkle remainder of nutmeg over top, and chill in refrigerator overnight.
Good with whipped cream.
Chef
