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Eggnog Pie


1 each envelope unflavored gelatine
1/4 cup ; cold water
3/4 cup sugar
1 tbsp cornstarch
1/4 tsp salt
2 each eggs, separated
1 1/2 cup milk
1 tbsp vanilla extract plus
1 tsp vanilla extract
1 tsp ground nutmeg
1/4 cup sugar
1 each baked 9-inch pastry shell
1 cup whipping cream, whipped
1 diced candied fruit
1 ground nutmeg

: Soften gelatin in cold water; set aside.
: Combine 3/4 cup sugar, cornstarch, and salt in a heavy saucepan.
Combine egg yolks and milk, beat well, and add to mixture in
saucepan. Cook milk mixture over medium heat, stirring constantly,
until mixture begins to boil; boil 1 minute. Remove from heat, and
add gelatin mixture; stir until gelatin granules dissolve. Stir in
vanilla and 1 teaspoon nutmeg. Allow custard mixture to cool until
the consistency of unbeaten egg white. : Beat egg whites (at room
temperature) until soft peaks form; gradually add 1/4 cup sugar, 1
tablespoon at a time, beating until stiff peaks form and sugar
dissolves. Fold egg whites into custard. Pour filling into pastry
shell; chill at least 8 hours. : Spoon whipped cream in a ring
over pie. Arrange candied fruit on whipped cream; sprinkle lightly
with nutmeg. Yield: 1 x 9" pie.

Nancy Moore of Tennessee, in December, 1987 "Southern Living".


Servings: 1



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