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DESSERTS- PIES & CRUSTS:
Eggnog Pie
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Egg Nog
Pie |
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This is delicious
to serve during the fall holidays...
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1
Tbs |
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gelatin (unflavored) |
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2
Tbs |
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cold
water |
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2
cups |
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half
and half |
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¼
tsp |
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salt |
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3
large |
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egg
yolks, well beaten |
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1 ½
tsp |
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vanilla extract |
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2/3
cup |
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granulated sugar |
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¼
tsp |
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almond extract |
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3
large |
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egg
whites |
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½
cup |
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almonds, chopped (optional) |
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maraschino cherries to garnish |
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1 |
Scald cream
in double boiler. |
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2 |
In large
bowl add salt and 1/3 cup sugar to egg yolks.
Add small amount of scalded cream to egg
mixture. Then add remaining cream. Put all back
into double boiler and cook for 7-10 minutes.
Add vanilla, almond extract and gelatin- blend
well. |
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3 |
Pour back
into bowl and chill until slightly thickened. |
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4 |
In separate
bowl, beat egg whites until stiff. Add remaining
1/3 cup of sugar gradually. Fold egg mixture
into chilled mixture. Add nuts. |
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5 |
Pour into a
baked pie shell and chill until ready to serve
(at least 2 ½ hours). Garnish with maraschino
cherries. |
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Servings: 10
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "This
one got me into the heart of my boyfriend's grandmother. She told
me it was fabulous (and she's a great cook!!)"
-Kansas City, KS
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