A wonderful holiday pie: Eggnog Pie
It has a mousse-like texture. Use a warm, damp knife for cutting perfect slices. It’s a favorite pie at my house!
- 3 large egg yolks, well beaten
- ⅔ cup granulated white sugar, divided
- ¼ teaspoon salt
- 2 cups half and half, heated to the point of just before boiling
- 1 tablespoon gelatin (unflavored)
- 2 tablespoons cold water
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 large egg whites
- ½ cup almonds, chopped (optional)
- 1 baked pie crust
- maraschino cherries, to garnish if desired
- In large bowl add salt and ⅓ cup sugar to the egg yolks. Whisk together. Whisk in a tablespoon of the hot half and half, then whisk in another. Keep whisking in the half and half just a little at a time until it is all incorporated.
- Pour the mixture into a the top of a double boiler over low heat and cook for 7 to 10 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon thickly.
- Dissolve the gelatin in cold water. Add the gelatin, vanilla, and almond extract to the custard and blend well. Pour the mixture back into bowl and chill until slightly thickened.
- In a separate bowl, beat egg whites until stiff. Add remaining ⅓ cup of sugar gradually. Fold the egg white mixture into the chilled mixture. Stir in the almonds.
- Pour the eggnog custard into a baked pie shell and chill until ready to serve (at least 2½ hours). Garnish with a sprinkle of nutmeg and maraschino cherries, if desired.