EGGNOG CHIFFON PIE
19 inch baked pie shell
2 tspplain gelatin
3 Tbspcold water
1 ccold water
3egg yolks, beaten
1 tsprum extract or vanilla if you prefer
3/4 cwhipping cream
How to Make EGGNOG CHIFFON PIE
- Sprinkle 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.
Chill until thick (like syrup)
- Beat 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