Egg Nog Chiffon Pie

1 envelope unflavored gelatin
4 egg yolks
1/2 cup sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup cold water
4 egg whites
1/2 cup sugar
2 teaspoons rum flavoring
1 teaspoon nutmeg
1 baked 9 inch pie shell

Soften gelatin in 1/4 cup water.

Beat egg yolks with 1/2 cup sugar and salt. Add milk gradually and cook in a double boiler until of custard consistency, stirring constantly.

Remove from heat, add softened gelatin and stir until dissolved. Cool.

Beat egg whites till stiff and dry. Fold in other 1/2 cup sugar, rum flavoring and nutmeg. When custard mix begins to thicken, fold in egg white mixture.

Fill baked pie crust and chill till firm. top with whipped cream and nutmeg.

T-fal Specialty Stainless Steel Double Boiler with Phenolic Handle Cookware, 3-Quart, Silver

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