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Eggnog Pie

Yield one 9- inch pie


  • 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

How to Make It

  1. 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.

  2. 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.

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

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