"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Christmas Pie Recipe

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This recipe for Christmas Pie, by , is from Our Mothers' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maxine Brauer Hanson

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
3/4 lb Brazil nuts (11/4 c. nut meats = 11/2 c finely ground nuts)
3 tabs sugar

Filling:
1 envelope unflavored gelatin
1/4 c water
3 egg yolks
1/4 c sugar
1/8 tsp salt
1 1/2 c scalded milk
1/2 c glazed cherries
2 tbsp white rum
3 egg whites
1/4 c sugar

Garnish:
1/2 - 3/4 c cream
1/4 - 1/3 shaved nuts soaked 1/2 hour in water or rum

Directions:
Directions:
Crust: Add 3 tbsp sugar to finely ground nuts, press into 9 inch pie plate and bake at 400 for 8 minutes.

Filling: Soften gelatin in 1/4 c water. Beat egg yolks with fork, add sugar and salt, and gradually stir mixture into scalded milk. Cook in double boiler until mixture coats metal spoon. Stir in gelatin. Cook, then chill until the mixture mounds when dropped from spoon. Beat with egg beater until smooth. Add glazed cherries and white rum. Beat egg whites until foamy, add 1/4 c sugar gradually and beat until stiff. Fold into custard. Pour into crust and set in refrigerator at least 4 hours.

Garnish: Whip cream and add enough sugar to sweeten. Cover pie with whipped cream and sprinkle with shaved nuts.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe is very rich and the custard needs to be watched carefully. I remember Mom throwing out a few batches because the custard "broke".

 

 

 

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