Eggnog Pie with Rum Best Dishes

Monday, June 24, 2024

Eggnog Pie with Rum

"This is an OLD recipe for eggnog pie. The recipe calls for making eggnog from scratch like my grandmother used to. You can positioned this in a conventional crust or Pecan Nut Crust from this web page. Boiling the rum before adding to the recipe will get rid of almost all of the alcohol. This virtually is an smooth pie to make, and once you get the grasp of it you can pretty much make it along with your eyes closed! I guarantee rave evaluations at Thanksgiving or Christmas!"

Ingredients :

1 (9 inch) pie crust, baked
Filling:
1 half of (.25 ounce) programs unflavored gelatin
1/four cup darkish rum
four egg yolks
1/three cup white sugar
1 1/three cups scalded milk
1 1/2 teaspoons vanilla extract
1 pinch salt
four egg whites
three/4 cup heavy cream, chilled
Topping:
1 cup heavy cream, chilled
three tablespoons confectioners' sugar
2 tablespoons rum, or to taste (optionally available)
1/8 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 approximately 10 mins.
Beat egg yolks and sugar with an electric powered mixer till the egg aggregate falls like ribbon off the beaters, three to 5 mins. Continue mixing on medium-high velocity, and pour in scalded milk in a skinny circulate, blending constantly.
Transfer aggregate into a saucepan. Cook over medium-low warmth, stirring continuously, till the custard coats a spoon, approximately 20 mins. Do not allow to boil. Take the pan off the warmth, and switch to a bowl. Stir in softened gelatin mixture and vanilla, stirring till gelatin is absolutely melted. Chill custard over a bowl of ice until room temperature. Stir every now and then; do now not permit the custard set up.
Beat egg whites with a pinch of salt till stiff but now not dry; set aside. Whip three/four cup heavy cream until medium-stiff peaks form. Gently fold whipped cream into the whipped egg whites. Fold in custard. Spread filling into prepared pie crust. Chill for forty five mins within the refrigerator, or until filling is ready.
Combine 1 cup chilled whipping cream, confectioner's sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip until soft peaks shape. Spread over the top of the chilled pie, mounding in an appealing style. Dust the top of the pie with additional nutmeg.

Notes :

I advocate a Pecan Nut Crust for this pie.

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