Eggnog Pie with Rum

Directions

1. Sprinkle gelatin over 1/4 cup dark rum to soften for about 10 minutes.
2. 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.
3. Transfer mixture into a 1 quart saucepan. Cook over medium low heat, stirring constantly, until the custard will coat a spoon. Do not allow to 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.
4. Beat 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 your prepared pie crust. Chill for 45 minutes in the refrigerator, or until filling is set.
5. Combine 1 cup chilled whipping cream, confectioner's sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip until soft peaks form. Spread over the top of the chilled pie, mounding in an attractive fashion. Dust the top of the pie with additional nutmeg.

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Reviews (3)

Your Rating:

11

KAREN1RN

Dec. 8, 2003

"very tasty..." See more"

1

summer

Apr. 25, 2012

"I like this recipe, I used the original one and it was very difficult to make so I really like the changes and how there is a better explination on the steps...." See more"

0

DonM

Dec. 29, 2012

"You are definitely right about this being an old recipe! How about Gourmet Magazine, November 1975! Have been making this for many years. Pecan crust can be difficult to form, but well worth the extra..." See more effort."