Eggnog Chiffon Pie

  • on July 13, 2009
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Ingrients & Directions

Baked pastry shell
1/4 c Sugar
1 Envelope unflavored gelatin
1 1/2 c Dairy eggnog
2 Slightly beaten egg yolks
1/4 c Rum
2 Egg whites
2 tb Sugar
3/4 c Whipping cream
Caramel filigree

For filling, in a medium saucepan combine the sugar and gelatin. Add
eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
rum. Chill till consistency of corn syrup; stir occasionally. Remove
from refrigerator; let stand till partially set (consistency of
unbeaten egg whites. Meanwhile, in a large mixer bowl beat egg whites
till soft peaks form (tips curl). Gradually add the remaining 2
tablespoons sugar, beating till stiff peaks form (tips stand
straight). Fold egg whites into gelatin mixture. Beat whipping cream
till soft peaks form. Fold cream into eggnog mixture. Chill till the
mixture mounds when spooned; pile into baked pastry shell. Chill
several hours or until set. About 1 hour before serving, prepare
Caramel Filigree and drizzle atop pie. Pipe additional whipped cream
around pie, if desired. Caramel Filigree: In a heavy 1-quart saucepan
heat 1/2 cup sugar over medium-low heat without stirring. When sugar
begins to melt, heat and stir constantly till mixture is almost a
medium caramel color (syrup will darken after removed from heat).
Stir in a few drops of hot water. Let stand for 1 minute. Using a
spoon quickly drizzle the caramelized sugar over the top of the pie
till a web of caramel is built up.

1 Servings

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