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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggnog Pie Recipe

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This recipe for Eggnog Pie is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 Large Egg Whites
1/4 Tsp. Cream of Tartar
1/4 tsp. salt
1 1/2 Cup granulated sugar
1 envelope gelatin
1/4 Cup cold water
1 Cup eggnog
1 Tbs. powdered sugar
1/4 teaspoon vanilla
3 Large Eggs separated
1/2 Cup milk
1 Cup whipping cream
Ground Nutmeg

Directions:
Directions:
To make crust: In a deep bowl with a mixer on high speed, whip the 4 egg whites with 1/4 tsp. cream of tarter and 1/8 tsp salt until foamy. Continue to beat at high speed while gradually adding 1 cup granulated sugar, 1 tablespoon at a time. Beat until whites hold stiff peaks.

Butter a 10 inch pie pan and dust with flour. Spread meringue over bottom and up sides of pan to create a pie shell.

Bake in a 275º oven until crust is pale brown and feels dry to touch. About 1 1/2 hours. Cool.

To Make filling: in a 1 1/2 to 2 quart pan mix gelatin and 1/4 Cup granulated sugar. Stir in water and let mixture stand 5 minutes. Add egg yolks and whisk to mix well, then stir in milk, eggnog, and 1/8 tsp salt. Stir over medium-low heat until mixture is thick enough to coat a metal spoon in a thin even layer. 6-8 minutes. Cover and chill until mixture is thick enough to mound slightly when dropped from spoon.

In a deep bowl with a mixer on high speed, whip 2 remaining egg whites until foamy. Continue to beat on high speed and gradually add the last 1/4 Cup granulated sugar, then beat until whites just hold short stiff peaks. Gently fold eggnog mixture into whites.

Assemble pie: Pour eggnog filling into meringue crust. Cover and chill until filling is set, at least 1 1/2 hours.

Whip cream with powdered sugar until it holds soft peaks. stir in vanilla. swirl cream over pie filling and up against meringue crust. Dust pie with nutmeg.

Chill 3 hours.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours + 3 hours chilling time

 

 

 

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