pecan pie crust and eggnog pie

Name: Pecan Pie Crust and Eggnog Pie
Prep time: 15 min
Cook time: 20 min
Yield: 10
Ingredients: ## PECAN CRUST:; 2 1/2 cup(s) ground pecans; 1/3 cup(s) granulated sugar; 1/4 cup(s) butter, melted, unsalted; ## FILLING:; 2 package(s) knox unflavored gelatine; 1/4 cup(s) cold water; 2 tablespoon(s) brandy; 6 large egg yolks; 1/2 cup(s) granulated sugar; 2 cup(s) scalded milk; 2 teaspoon(s) vanilla; 1/4 cup(s) dark rum; 1 cup(s) heavy cream; ## TOPPING:; 1 cup(s) heavy cream; 2 tablespoon(s) powdered sugar; - chocolate curls and raspberries for garnish

(2 RATINGS)

81 Pinches 2 Photos

Pat Duran

Las Vegas, NV

Updated on Nov 17, 2011

This recipe was given to me by Friends of Cookbook 2- Kitchen Chatter Recipes: Mary Lou, says this was her brothers and her favorite recipe dessert for Thanksgiving- and they chose it over pumpkin pie every time! I wonder if the rum had anything to do with it?

Rate

prep time 15 Min

cook time 20 Min

method ---

yield 10- inch pie

Ingredients

PECAN CRUST:
2 1/2 cups ground pecans
1/3 cup granulated sugar
1/4 cup butter, melted, unsalted
FILLING:
2 packages knox unflavored gelatine
1/4 cup cold water
2 tablespoons brandy
6 large egg yolks
1/2 cup granulated sugar
2 cups scalded milk
2 teaspoons vanilla
1/4 cup dark rum
1 cup heavy cream
TOPPING:
1 cup heavy cream
2 tablespoons powdered sugar
- chocolate curls and raspberries for garnish

How To Make pecan pie crust and eggnog pie

Step 1

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.

Step 2

Filling: 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.
Step 3

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.
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