Eggnog Pie With Rum
mmmmm----- recipe via meal-master (tm) v8.05 
 
title: eggnog pie with rum 
categories: pie 
yield: 6 servings 
 
1   9 inch baked pie crust
1-1/2 Tbsp  unflavored gelatin
1/4 cup  dark rum
4 large  egg yolks
1/3 cup  white sugar
1-1/3 cup  scalded milk
1-1/2 tsp  vanilla extract
pinch  salt
3/4 cup  whipped cream
pinch  ground nutmeg
1/8 tsp  ground cinnamon
  ground nutmeg
1 cup  well chilled heavy whipping
  cream
2 Tbsp  rum, optional
  dry reconstituted egg white
  powder to equal 4 egg whites
 
sprinkle gelatin over 1/4 cup dark rum to soften for about 10 minutes. mix 
with an electric mixer on low, beat egg yolks with white sugar until the 
egg mixture falls like ribbon off the beaters. continue beating, and pour 
in scalded milk in a thin stream. you must keep stirring. transfer mixture 
into a 1 quart saucepan. cook over medium low heat, stirring constantly, 
until the custard will coat a spoon. don't let it boil. take the pan off 
the heat, and stir in softened gelatin mixture and vanilla. keep stirring 
until the gelatin is completely dissolved. transfer custard into a clean 
bowl, and chill over a bowl of ice. stir occasionally. do not let the 
custard set up. beat reconstituted egg whites with a pinch of salt until 
stiff but not dry. gently fold 3/4 cup whipped cream into the whipped egg 
whites. fold in custard. spread into cooled pecan nut crust , or any baked 
crust. chill for 45 minutes in the refrigerator, or until filling is set. 
whip together 1 cup chilled whipping cream, confectioner's sugar, 2 to 3 
tablespoons rum, pinch of nutmeg, and cinnamon to soft peaks. spread over 
the top of the chilled pie, mounding in an attractive fashion. dust the 
top of the pie with additional nutmeg. 
 
makes 1 - 9 inch pie 
 
mmmmm 
 
-- 
(ID: 12566) Mirror: rec.food.recipes: Wed, May 21, 2003


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