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Eggnog Chiffon Pie

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Eggnog Chiffon Pie

Crust: 1-1/3 cups graham cracker crumbs (1 package, 10 boards) 1 cup shelled pecans, finely ground 1/2 cup (1 stick) butter, melted 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon salt

Filling: 2/3 cup sugar 1 packet unflavored gelatin 1/8 teaspoon salt 1/2 cup water 3 egg yolks, lightly beaten 2 tablespoons white rum 2 tablespoons brandy 1 teaspoon vanilla extract 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 tablespoons powdered egg whites (see Note), dissolved in 6 tablespoons warm water 1 cup heavy cream Garnish: 1/2 cup shelled pecan halves (about 26 halves) 2 ounces semisweet chocolate, melted

Heat oven to 375 degrees F. Crust: In large bowl, stir together crumbs, pecans, butter, nutmeg, cloves and salt until mixture is evenly moistened. Press mixture over bottom and up sides of 9-inch glass pie plate. Bake in 375 degree F oven for 12 to 13 minutes or until lightly browned. Transfer pie plate to wire rack; let cool completely.

Filling: In medium-size heavy-bottomed saucepan, stir together 1/3 cup of the sugar, gelatin and salt. Stir in the water and egg yolks. Cook over medium heat, stirring constantly to prevent eggs cooking on bottom and side of pan, until slightly thickened and temperature registers 160 degrees F on instant-read thermometer, about 8 minutes. Immediately strain through fine-mesh sieve into large bowl. Stir in rum, brandy, vanilla, nutmeg and cloves. Set aside.

In clean bowl with clean beaters, beat powdered egg white mixture on medium speed until foamy. Gradually beat in remaining 1/3 cup sugar on medium-high. Continue to beat until stiff but glossy peaks form. Set aside. In large bowl, beat the heavy cream on medium-high speed until soft peaks form.

Place bowl containing gelatin mixture in larger bowl filled with ice water. Stir with whisk until mixture mounds slightly, about 2 minutes. Quickly stir one-quarter of egg whites into gelatin mixture to lighten. Gently fold in remaining beaten whites, then fold in whipped cream. Pour into cooled pie shell. Cover with inverted large bowl; refrigerate for at least 3 hours or overnight.

Garnish: Dip one end of each pecan into melted chocolate. Place on waxed paper-lined baking pan. Let dry. Reserve 16 dipped pecans. Place remaining dipped pecans in food processor; pulse until coarsely ground. To serve, sprinkle ground pecans around edge of pie; decorate with reserved dipped pecans.

Makes 8 servings.


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