Catholic Recipe: Eggnog Pie
The only baking required in this recipe is pre-baking the pie shell. Making the pie shell from scratch will increase preparation time. The preparation time includes chilling time.
Combine gelatine, 1/4 cup of the sugar, and salt in top of double boiler. Stir in milk. Let stand 5 minutes. Place over boiling water; stir until gelatine and sugar are dissolved. Beat egg yolks slightly; gradually stir in small amount of the hot mixture. Return to double boiler; cook, stirring, until mixture is slightly thickened. Remove from heat; add nutmeg and flavoring. Chill mixture until slightly thicker than the consistency of unbeaten egg whites. Whip egg whites until stiff but not dry; gradually beat in remaining 1/4 cup sugar. Fold in gelatine mixture. Turn into pie shell; chill until firm. Garnish with whipped cream and mixed diced candied fruits and peels.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965