1940’s Eggnog Chiffon Pie

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/2 tsp Flake salt
  • 1 tsp Nutmeg
  • 3 tbsp Powdered sugar
  • 1 cup Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 (9-inch baked pie crust, baked

• Dairy

  • 1 1/2 cups Heavy cream

• Desserts

  • 1 packet Knox gelatin

• Beer, Wine & Liquor

  • 1 tbsp Brandy
  • 1 tbsp Rum, dark

• Liquids

  • 3/4 cup Water

Found on cupofzest.com

Description

Ingredients

• 1 packet Knox gelatin
• 3/4 cup water, divided
• 4 large eggs, separated
• 1 cup sugar, divided
• 1/2 teaspoon flake salt
• 1 tablespoons dark rum
• 1 tablespoon brandy
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon vanilla extract
• 1 9-inch baked pie crust
• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions

• Evenly sprinkle gelatin over 1/4 cup cold water. Set aside to bloom (soften).
• Whisk egg yolks with a 1/2 cup sugar, until uniform.
• Add salt and remaining 1/2 cup water and cook over a double boiler, stirring constantly, until mixture coats the back of a wooden spoon, about 8 minutes. Remove from heat.
• Add gelatin to the custard, stir to dissolve, and pour thru a fine mesh sieve. Set aside to cool (do not refrigerate).
• Using a hand mixer or stand mixer set to medium speed, beat egg whites until foamy. While constantly beating slowly add remaining 1/2 cup sugar, and continue to beat until soft peaks form. Stir in rum, brandy, nutmeg, and vanilla extract.
• Once the custard is cool to the touch, thoroughly fold in the beaten egg white mixture and pour into your pie crust. Chill until firm, at least 2 hours.
• Turn into pastry shell and chill.
• When ready to serve, beat heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Top your Eggnog Chiffon Pie with whipped cream, be proud of yourself and serve to your awaiting party guests.