Pie Recipes
Holiday Eggnog Pie
Ingredients
Crumb Crust
- 1 1/2 cups Graham cracker crust
- 1/4 cup granulated sugar
- 1/4 cup chopped almonds
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
Filling
- 1 envelope unflavored gelatine
- 1/4 cup cold water
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups canned eggnog
- 1 1/2 (1 ounce) squares unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 2 tablespoons rum
- 1 cup whipping cream, whipped
Topping
- 1/4 cup confectioners' sugar
- 1 to 4 tablespoons rum
- 1 cup whipping cream, whipped
- Chocolate curls (optional)
Instructions
Crumb Crust
- Combine crust ingredients in a small bowl.
- Press the mixture on bottom and sides of a buttered 10 inch pie pan.
Filling
- Sprinkle gelatine over water to soften.
- Mix sugar, cornstarch and salt in top of a double boiler.
- Gradually stir in eggnog. Cook over hot, not boiling, water, stirring constantly until thickened.
- Remove from heat and stir in softened gelatine until dissolved.
- Divide filling in half.
- Add melted chocolate and vanilla extract to one half. Set aside.
- Allow remaining half to cool; then fold in rum and whipped cream.
- Pour the rum-flavored mixture into the pie shell.
- Let set in refrigerator.
- Pour chocolate mixture on top.
- Chill for at least 6 hours or overnight.
- Several hours before serving, make topping.
Topping
- Fold sugar and rum into whipped cream.
- Pipe onto top of pie with a pastry tube or swirl on top.
- Sprinkle with chocolate curls, if desired.
- Chill before serving.