Click here to advertise on CatholicCulture.org

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
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Each of us is destined to marry Jesus Christ 8 hours ago
From simple husband to ascetical priest 13 hours ago
St. Augustine's warning to pastors 14 hours ago
Side effects of the Pill? Oh, don't worry. September 17
Scotland demonstrates the provisional nature of sovereignty September 17

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - 8 hours ago