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Eggnog Pie
1 1/8
tspns unflavored gelatin
1/4 cup cold water
3/4 cup sugar
2 tbsps cornstarch
2/3 cup milk
3 egg yolks, slighly beaten
1 tsp vanilla extract
1 1/2 cups whipping cream, whipped
1 pastry shell (9"), baked
1/8 tsp ground nutmeg
In a small bowl, soften the gelatin in cold water; set
aside. In a saucepan, combine sugar and
cornstarch. Gradually stir in milk until smooth. Bring to a
boil, cook and stir for 2 minutes or until thickened. Remove
from the heat. Stir a small amount of hot mixture into the
egg yolks. Return all to the pan, bring to a gentle boil,
stirring constantly.
Remove from the heat, stir in gelatin and vanilla. Cool to
room temperature, stirring occasionally. Fold in whipped
cream. Pour into pie shell. Sprinkle with
nutmeg. Refrigerate until set, about 2 hours. Yield: 8
servings.
***Write a review of this recipe!***
Recipe submitted by
Linda Hoskins and first
published at The Pie Council
Website.
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