Eggnog Pie with Blueberries Recipe
Ingredients
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Unflavored gelatin | 1 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Egg yolks | 3 , beaten | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Vanilla | 1 Teaspoon | |
| Egg whites | 3 | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Heavy cream | 1⁄2 Cup (8 tbs), whipped | |
| Baked 9 inch pastry shell | 1 | |
| Sugared blueberries/Blueberry sauce | 1 Cup (16 tbs) (Adjust Quantity As Needed For Serving) |
Nutrition Facts
Serving size: Complete recipe
Calories 2339 Calories from Fat 854
% Daily Value*
Total Fat 97 g149.9%
Saturated Fat 49 g245%
Trans Fat 0 g
Cholesterol 753.6 mg251.2%
Sodium 2345.4 mg97.7%
Total Carbohydrates 244 g81.3%
Dietary Fiber 0 g
Sugars 178 g
Protein 108 g216.4%
Vitamin A 55.2% Vitamin C 1.2%
Calcium 101.2% Iron 9.4%
*Based on a 2000 Calorie diet
Directions
Add egg yolks and milk.
Cook and stir over hot, not boiling, water till mixture is slightly thick.
Remove from' heat; add vanilla.
Chill, stirring occasionally, till mixture mounds slightly when spooned.
Beat egg whites to soft peaks.
Gradually add 1/4 cup sugar, beating to stiff peaks.
Beat gelatin mixture just till smooth; fold into egg whites.
Fold in whipped cream.
Pile into cooled pastry shell (have edges crimped high).
Chill firm.
Serve with blueberries.
Chef
