Eggnog Chiffon Pie
Eggnog Chiffon Pie
(Made with dairy eggnog)
1 envelope unflavored gelatin
1/4 cup milk
1 1/2 cups dairy eggnog
3 eggs separated
1/2 cup sugar
1/2 teaspoon vanilla
1 9-inch baked pie shell
1/2 cup heavy cream, whipped
Soak gelatin in the milk for five minutes. Heat eggnog in top of double boiler.
beat egg yolks with 1/4 cup of the sugar. Add a little of the hot mixture to egg yolks and mix well. Pour egg yolk mixture into remaining hot mixture. Cook over hot water until mixture coats a silver spoon.
Remove from heat. Add gelatin and stir until dissolved. Cool.
Beat egg whites until frothy. Gradually add remaining 1/4 cup sugar, beating until stiff.
Fold into the cooled custard mixture with vanilla. Chill until mixture begins to congeal.
Pour into baked crust and chill until set. Top with whipped cream and shaved chocolate.
(Made with dairy eggnog)
1 envelope unflavored gelatin
1/4 cup milk
1 1/2 cups dairy eggnog
3 eggs separated
1/2 cup sugar
1/2 teaspoon vanilla
1 9-inch baked pie shell
1/2 cup heavy cream, whipped
Soak gelatin in the milk for five minutes. Heat eggnog in top of double boiler.
beat egg yolks with 1/4 cup of the sugar. Add a little of the hot mixture to egg yolks and mix well. Pour egg yolk mixture into remaining hot mixture. Cook over hot water until mixture coats a silver spoon.
Remove from heat. Add gelatin and stir until dissolved. Cool.
Beat egg whites until frothy. Gradually add remaining 1/4 cup sugar, beating until stiff.
Fold into the cooled custard mixture with vanilla. Chill until mixture begins to congeal.
Pour into baked crust and chill until set. Top with whipped cream and shaved chocolate.
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