>Recipes
Eggnog Pie
Makes 8 servings
Time to Prepare: 1:30
Time to Cook: 0:15
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Ingredients
2 1/2 cup Nuts, pecans 1/3 cup Sugars, granulated 1/4 cup Butter, without salt Diet
2 packet Gelatin, drinking, orange-flavor, powder 1/4 cup Water 2 tbls Alcoholic beverage, distilled, rum, 80 proof 6 large Egg, yolk, raw, fresh 1/2 cup Sugars, granulated 2 cup Milk, fluid, 3.25% milkfat Diet
2 tsp Vanilla extract 1/4 cup Alcoholic beverage, distilled, rum, 80 proof 1 cup Cream, fluid, heavy whipping Diet
1 cup Cream, fluid, heavy whipping Diet
2 tbls Sugars, powdered 1 cup Raspberries, raw
Directions
Crust:
1. Butter a pie plate.
2. In a medium bowl, combine the pecans, sugar, and melted butter. Mix well. Press firmly into the pie plate.
3. Cover and refrigerate for 30 minutes while preheating oven to 375 F. Bake crust until lightly browned, about 15 minutes.
Filling:
1. In a small bowl, sprinkle gelatin over cold water and brandy and allow to soften.
2. Meanwhile, combine the egg yolks and sugar in a small mixer bowl and mix at high speed with an electric mixer until mixture forms a ribbon when beaters are lifted.
3. Pour mixture into a large saucepan and slowly stir in hot milk.
4. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the spoon but do not boil. Remove from heat and stir in softened gelatin until dissolved. Stir in vanilla extract and rum.
5. Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently. When it begins to set around the edges, remove from ice bath. In a chilled bowl, beat cream to soft peaks and fold gradually into custard. Pile filling into crust and refrigerate until set, for about 1 hour.
Topping:
1. In a chilled medium bowl, whip the cream and confectioners sugar to stiff peaks and pile on top of the pie. Garnish with raspberries.
1. Butter a pie plate.
2. In a medium bowl, combine the pecans, sugar, and melted butter. Mix well. Press firmly into the pie plate.
3. Cover and refrigerate for 30 minutes while preheating oven to 375 F. Bake crust until lightly browned, about 15 minutes.
Filling:
1. In a small bowl, sprinkle gelatin over cold water and brandy and allow to soften.
2. Meanwhile, combine the egg yolks and sugar in a small mixer bowl and mix at high speed with an electric mixer until mixture forms a ribbon when beaters are lifted.
3. Pour mixture into a large saucepan and slowly stir in hot milk.
4. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the spoon but do not boil. Remove from heat and stir in softened gelatin until dissolved. Stir in vanilla extract and rum.
5. Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently. When it begins to set around the edges, remove from ice bath. In a chilled bowl, beat cream to soft peaks and fold gradually into custard. Pile filling into crust and refrigerate until set, for about 1 hour.
Topping:
1. In a chilled medium bowl, whip the cream and confectioners sugar to stiff peaks and pile on top of the pie. Garnish with raspberries.
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