Pecan Pie Crust and Eggnog Pie
2 1/2 cground pecans
1/3 cgranulated sugar
1/4 cbutter, melted, unsalted
2 pkgknox unflavored gelatine
1/4 ccold water
6 largeegg yolks
1/2 cgranulated sugar
2 cscalded milk
1/4 cdark rum
1 cheavy cream
1 cheavy cream
2 Tbsppowdered sugar
·chocolate curls and raspberries for garnish
How to Make Pecan Pie Crust and Eggnog Pie
- Pecan Crust:
Butter a 10-inch pie plate;set aside.
In a medium bowl, combine nuts, sugar and butter, Mix well. Press firmly into pie plate and up sides to form a crust.Cover and refrigerate for 30 minutes.
Preheat oven to 375^.Bake crust until lightly browned about 15 minutes.
In a small bowl sprinkle gelatine over cold water and brandy and allow to soften, set aside.
Combine egg yolks and sugar in small mixer bowl and mix at high speed until mixture forms ribbons when beaters are lifted.
Pour into large heavy saucepan and slowly stir in hot milk.
Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat spoon or reaches temperature of 172^.
DO NOT BOIL.
Remove from heat and stir in softened gelatine until dissolved.
Stir in vanilla and rum.
Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently. When it begins to set around the edges, remove from ice bath( do not allow to set completely).
In chilled bowl, beat cream to soft peaks and fold gradually into custard.
If necessary, refrigerate filling a few minutes until it mounds when spooned.
Pile filling into crust and refrigerate until set about one hour.
- Cream Topping:
In chilled medium bowl, whip cream and powdered sugar to stiff peaks form and pile on top of pie.
Garnish with chocolate curls and raspberries,when serving, drizzle with chocolate syrup.