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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Eggnog Chiffon Pie Recipe

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This recipe for Eggnog Chiffon Pie is from The Matthews Family Cookbook Project, 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:  
1 envelope unflavored gelatin
1/4 c. cold milk
1 1/2 c. prepared eggnog
3 eggs, separated
1/2 c. sugar, divided
1/2 tsp vanilla
1/2 c. heavy cream
Bitter chocolate shavings
1 baked pie shell
Directions:
Directions:
Soften gelatin in cold milk for 5 minutes. Heat eggnog in top of double boiler over hot water. Beat egg yolks with 1/2 the sugar. Pour hot eggnog over egg yolks and beat well. Return mixture to double boiler and cook over hot, not boiling, water until mixture coats a silver spoon (approx. 30 minutes).

Remove from heat, add gelatin and stir to dissolve. Chill until mixture begins to thicken. Beat egg whites until stiff, not dry. Slowly add remaining sugar, beating until stiff. Fold into custard mixture with vanilla. Pour into shell and chill. Whip cream and cover pie. Sprinkle with shaved chocolate.
Personal Notes:
Personal Notes:
This was always a favorite dessert at Grandma and Grandpa's house for Christmas Eve. It is delicious and brings back special memories of their house on Oberlin Ave. NE. Not sure exactly of the origin, but cousin Carol Spiegelberg was kind enough to share the recipe with me.

 

 

 

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