Eggnog Pie with Rum You Have To Try

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Eggnog Pie with Rum

"This is an OLD recipe for eggnog pie. The recipe requires making eggnog from scratch like my grandmother used to. You can put this in a traditional crust or Pecan Nut Crust from this web site. Boiling the rum before adding to the recipe will do away with nearly all the alcohol. This surely is an clean pie to make, and after you get the dangle of it you may pretty much make it along with your eyes closed! I assure rave evaluations at Thanksgiving or Christmas!"

Ingredients :

1 (nine inch) pie crust, baked
Filling:
1 half of (.25 ounce) packages unflavored gelatin
1/four cup dark rum
4 egg yolks
1/3 cup white sugar
1 1/three cups scalded milk
1 half teaspoons vanilla extract
1 pinch salt
4 egg whites
three/four cup heavy cream, chilled
Topping:
1 cup heavy cream, chilled
3 tablespoons confectioners' sugar
2 tablespoons rum, or to flavor (non-compulsory)
1/eight teaspoon ground cinnamon
1/four teaspoon ground nutmeg
1 pinch ground nutmeg, for garnish

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H45M

Sprinkle gelatin over 1/4 cup dark rum to soften for about 10 minutes.
Beat egg yolks and sugar with an electric powered mixer till the egg aggregate falls like ribbon off the beaters, 3 to five minutes. Continue blending on medium-high velocity, and pour in scalded milk in a skinny movement, blending continuously.
Transfer combination right into a saucepan. Cook over medium-low heat, stirring constantly, until the custard coats a spoon, about 20 minutes. Do no longer allow to boil. Take the pan off the warmth, and switch to a bowl. Stir in softened gelatin aggregate and vanilla, stirring till gelatin is absolutely melted. Chill custard over a bowl of ice until room temperature. Stir on occasion; do no longer let the custard set up.
Beat egg whites with a pinch of salt until stiff but now not dry; set aside. Whip 3/4 cup heavy cream till medium-stiff peaks form. Gently fold whipped cream into the whipped egg whites. Fold in custard. Spread filling into prepared pie crust. Chill for 45 minutes within the refrigerator, or till filling is about.
Combine 1 cup chilled whipping cream, confectioner's sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip till gentle peaks form. Spread over the pinnacle of the chilled pie, mounding in an attractive style. Dust the pinnacle of the pie with extra nutmeg.

Notes :

I propose a Pecan Nut Crust for this pie.

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