Pie Recipes
Eggnog Pie
Ingredients
Pie Shell
- 1 (9 inch) pre-baked piecrust
Filling
- 1 teaspoon unflavored gelatine
- 1 tablespoon water
- 1 cup milk
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 egg yolks, beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum, brandy or bourbon
- 1 cup heavy cream
- Nutmeg (garnish)
Instructions
- Soften gelatine in 1 tablespoon cold water. Set aside.
- Scald milk in the top of a double boiler over simmering water.
- Dissolve cornstarch in 1/4 cup cold water and stir into scalded milk.
- Add sugar, salt and beaten egg yolks. Cook, stirring constantly, until sugar has completely dissolved, about 15 minutes.
- Add softened gelatine and stir until gelatine has been dissolved.
- Add butter, vanilla extract and liquor, then cool.
- Beat heavy cream until stiff. Fold into filling and pour into the cooled pie shell.
- Garnish with freshly-grated nutmeg and refrigerate until serving time.