eggnog chiffon pie
(1 rating)
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Back in the early 80s my Mother and I visited a garage sale while we were vacationing in Fort Bragg/Mendocino California. We purchased a slice of pie that was out of this world delicious then begged the recipe from the wonderful cook. As luck would have it, the reipe was part of her churchs' cookbook so we both purchased the cookbook. Mother made this pie at every holiday and there were never any leftovers. She is still cooking in Roseburg Oregon at the age of 82 and in my opinion is the best cook in the whole world. love you Mommy.
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(1 rating)
yield
6 or 8 depending on slice size
prep time
40 Min
Ingredients For eggnog chiffon pie
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19 inch baked pie shell
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2 tspplain gelatin
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3 Tbspcold water
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1 ccold water
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3egg yolks, beaten
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1/2 csugar
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1/2 tspsalt
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1 tsprum extract or vanilla if you prefer
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3/4 cwhipping cream
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3egg whites
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1/2 csugar
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1/4 tspnutmeg
How To Make eggnog chiffon pie
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1Sprinkle gelatin over the 3 tablespoons of cold water to soften, approximately 5 minutes Blend next 4 ingredients thoroughly in top of double boiler. Place over boiling water and cook: stir until mixture just thickens. Remove from heat. Add gelatin: stir to dissolve. Add extract. Chill until thick (like syrup)
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2Beat the whipping cream until thick but still smoth. Remove mixture from refrigerator and fold in cream Quickly beat egg whites to stiff foam: gradually beat in remaining sugar until stiff and shiny. Fold meringue into gelatin mixture: Quickly pour into pastry shell. When filling settles, sprinkle with nutmeg. May also sprinkle in finely chopped pistacios nuts. If you top your pie with the pistachios, then fold the nutmeg into the pie filling before placing in the shell
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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