Eggnog Pie
Quick cooking means this pie is good for a weeknight dessert, but the festive flavor and light texture also make the pie the ideal finish to a heavy holiday meal.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 egg yolks
- 1 cup sugar, divided
- 1 tablespoon water
- 1/2 teaspoon ground nutmeg, divided
- 3 pasteurized egg whites
- 2 tablespoons unflavored gelatin
- 1/2 cup warm water
- 1/3 cup rum
- 1 (9-inch) baked piecrust
- 1 1/2 cups whipped cream
Directions
Combine egg yolks, 1/2 cup sugar, 1 tablespoon water and 1/4 teaspoon nutmeg in a double boiler. Cook over boiling water, stirring continually, until thickened, about 5 minutes. Let stand to cool.
Meanwhile, beat egg whites in a large bowl until stiff peaks form. Add remaining sugar gradually, beating continually.
Dissolve gelatin in 1/2 cup warm water in a small bowl. Add rum and mix well.
Add gelatin mixture to egg yolk mixture and mix well. Fold into egg white mixture. Spoon into the piecrust. Sprinkle with remaining nutmeg. Chill, covered, until serving time. Serve with dollops of whipped cream.
Secret Tip
Rum and a generous amount of nutmeg are what give eggnog its characteristic taste. If you can, buy whole nutmeg and grate your own. You won't believe the flavor difference. In addition, whole nutmeg retains its strong aroma longer than ground nutmeg.
