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Eggnog Chiffon Pie Recipe
|Unflavored gelatin||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Commercial dairy eggnog||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs), divided|
|Vanilla extract||1⁄2 Teaspoon|
|Baked 9 inch pastry shell||1|
|Whipping cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2347 Calories from Fat 1031
% Daily Value*
Total Fat 117 g179.5%
Saturated Fat 60.8 g304.2%
Trans Fat 0 g
Cholesterol 1043.3 mg
Sodium 1027.5 mg42.8%
Total Carbohydrates 232 g77.4%
Dietary Fiber 0 g
Sugars 164.3 g
Protein 53 g106.3%
Vitamin A 28.7% Vitamin C 10.1%
Calcium 117.2% Iron 20.8%
*Based on a 2000 Calorie diet
Heat eggnog in top of a double boiler over boiling water.
Beat egg yolks and 1/4 cup sugar until thick.
Gradually stir about 1/2 cup hot eggnog into yolk mixture, add to remaining eggnog, stirring constantly.
Cook over simmering water, stirring frequently, 10 to 12 minutes or until mixture thickens and coats a metal spoon.
Remove from heat, and add gelatin mixture, stir until dissolved.
Stir in brandy and vanilla.
Chill mixture until the consistency of unbeaten egg white.
Beat egg whites (at room temperature) until foamy.
Add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form.
Fold egg whites into eggnog mixture, pour into cooled pastry shell.
Refrigerate until set.
Beat whipping cream and 1 tablespoon sugar until stiff peaks form.
Garnish pie with whipped cream and, if desired, chocolate curls.