Eggnog Pie by www.country-cooking.com
1 tb Gelatin
1/4 c Cold water
1/2 c Sugar
1/4 ts Nutmeg
1/4 ts Salt
3/4 c Milk
4 Eggs, separated
1/4 c Sugar
Bourbon to taste
1 c Whipping cream
2 8 or 9 inch baked pie shells
Soften gelatin in cold water fro 5 minutes. Combine egg yolks, lightly
beaten, 1/4 cup of sugar, nutmeg, salt and milk. Cook in a double boiler
until thick, stirring constantly, after mixture gets hot. Remove from heat;
add softened gelatin and fold in egg whites that have been stiffly beaten
with 1/4 cup of sugar. Add bourbon to taste. Fold into mixture the 1 cup
of cream, whipped. Pour into 2 pie shells and store in the refrigerator
until serving time.
|
|
|
