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EGGNOG PIE
Recipe By : The Cook's Book of Uncommon Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Pastries
Amount Measure Ingredient -- Preparation Method
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For the Shell:
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/3 cup vegetable shortening
Ice water
For the Filling:
1 envelope unflavored gelatin
2 cups milk
1 tablespoon cornstarch
1/4 teaspoon salt
6 tablespoons sugar
2 eggs -- separated
2 to 4 Tbsp brandy or rum -- to taste *
Freshly grated nutmeg if possible, other-
wise ground nutmeg
Prepare the pie shell:
Combine the flour, sugar and salt in a small bowl and then cut in the
shortening using a pastry blender. When the mixture resembles coarse
cornmeal, add about 1/4 cup of ice water and using your hands, but working
the dough as little as possible (you want it to stay as cold as possible),
mix in the water. Add more water if needed to produce a dough that will hold
together in a ball.
Roll out to about 1/4 inch and then fold the circle of dough into quarters
and place in a 9-inch pie pan. Turn the edges under and, using your thumb
and forefinger, press a fluted design into the edge. Using a fork, prick the
pastry all over the bottom of the shell and also around the sides. Bake at
400F for about 15 minutes or until golden brown. Remove from oven and cool
to room temperature.
Make the filling:
Sprinkle the gelatin over 1/2 cup of the milk, stir it in gently and allow
it to soften. In the top portion of a double boiler combine the cornstarch,
salt and 3 Tbsp of the sugar and add the rest of the milk and the egg yolks
whick have been slightly beaten. Stirring constantly, cook over simmering
water until the mixture thickens. Remove from heat, cover and allow to rest
for 10 minutes.
Stir the gelatin mixture into the thickened milk mixture. Return to the heat
and cook for 5 minutes while you stir constantly. Remove from the heat.
Cover and place in the refrigerator to cool until chilled.
Beat the egg whites until frothy and add the rest of the sugar as you beat
until they become quite firm. Add the brandy or rum (or extracts) to the
chilled thickened milk mixture. Fold in the beaten egg whites. Pour into the
cooled pie shell and sprinkle nutmeg on the top. Chill at least 1 hour
before serving.
YIELD: 8 servings
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NOTES : In this recipe the liquor is added after the filling is cooked so
the alcohol is not evaporated. If you prefer not to have alcohol in the
dish, you can substitute brandy or rum flavoring extracts.
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