7 October 2012
ewfood
Eggnog Pie
Ingredients
Preparation
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Let the gelatin dissolve in the water and set aside.
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Then in a saucepan over a medium heat, combine the milk and half of the sugar and bring slowly to a boil.
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Reduce the heat and add the gelatin mixture to the milk.
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Using a wire whisk, whisk in the eggs and continue to whisk until the mixture thickens.
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Pour in the rum.
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Refrigerate the mixture and chill it until it begins to set, stir the mixture occasionally as it cools.
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Whip the cream until soft peaks form and beat in the remaining sugar.
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Refrigerate 1/2 a cup of this mixture for garnish.
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Fold remaining whipped cream into the milk mixture and pour into the already baked pie crust.
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Cover and refrigerate for 2 to 3 hours.
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Serve with reserved whipped cream and a dusting of nutmeg.
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ENJOY!
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