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Catholic Recipe: Eggnog Pie

    INGREDIENTS

  • 1 envelope unflavored gelatine
  • 1/2 cup sugar, divided
  • 1/8 teaspoon salt
  • 1-3/4 cups milk
  • 3 eggs, separated
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon rum flavoring
  • 1 baked 10-inch pie shell
  • whipped cream
  • candied fruits and peels
  • Details

  • Yield: 1 10-inch pie
  • Prep Time: 4 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

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.

DIRECTIONS

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
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