Eggnog Chiffon Pie Recipe




Eggnog Chiffon Pie Ingredients


INGREDIENTS

1 baked pastry shell
1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cup dairy eggnog
2 slightly beaten egg yolks
1/4 cup rum
2 egg whites
2 tbsp sugar
3/4 cup whipping cream
1 caramel filigree

A Recipe for
Eggnog Chiffon Pie

 

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This is a recipe for Eggnog Chiffon Pie from the recipe cookbook of Recipes-to-go (Dessert)


Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Eggnog Chiffon Pie

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)






Eggnog Chiffon Pie Directions

For filling, in a medium saucepan combine the sugar and gelatin. Add
eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
rum. Chill till consistency of corn syrup; stir occasionally. Remove
from refrigerator; let stand till partially set (consistency of
unbeaten egg whites. Meanwhile, in a large mixer bowl beat egg whites
till soft peaks form (tips curl). Gradually add the remaining 2
tablespoons sugar, beating till stiff peaks form (tips stand
straight). Fold egg whites into gelatin mixture. Beat whipping cream
till soft peaks form. Fold cream into eggnog mixture. Chill till the
mixture mounds when spooned; pile into baked pastry shell. Chill
several hours or until set. About 1 hour before serving, prepare
Caramel Filigree and drizzle atop pie. Pipe additional whipped cream
around pie, if desired. Caramel Filigree: In a heavy 1-quart saucepan
heat 1/2 cup sugar over medium-low heat without stirring. When sugar
begins to melt, heat and stir constantly till mixture is almost a
medium caramel color (syrup will darken after removed from heat).
Stir in a few drops of hot water. Let stand for 1 minute. Using a
spoon quickly drizzle the caramelized sugar over the top of the pie
till a web of caramel is built up.

Serves: 1

 

 

 

 

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