Eggnog Pie

Recipe from

Oxmoor House


4 eggs, separated
1 cup sugar, divided
1/2 teaspoon salt
1 cup milk
1 envelope unflavored gelatin
1/4 cup cold water
3 tablespoons bourbon or brandy
1 tablespoon rum
1 baked (9-inch) pastry shell
1/2 cup whipping cream
1 tablespoon rum


Combine egg yolks, 1/2 cup sugar, and salt in top of a double boiler; mix well. Gradually add milk, stirring constantly. Bring water in bottom of double boiler to a boil. Cook, stirring constantly, until mixture thickens. Soften gelatin in cold water; add to hot mixture, stirring well. Cool. Add bourbon and 1 tablespoon rum. Chill until mixture begins to thicken.

Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into cooled gelatin mixture. Pour filling into pastry shell. Chill.

Beat whipping cream until soft peaks form. Gradually add remaining 1 tablespoon rum, beating well. Serve pie with whipped cream.