CHRISTMAS FEAST: RECIPE 2

" This is an OLD recipe for eggnog pie . The recipe calls for making eggnog from scratch like my grandmother used to. You can put this in a traditional crust or a Pecan Nut Crust is delightful. Boiling the rum before adding to the recipe will remove almost all the alcohol. This really is an easy pie to make, and once you get the hang of it you can just about make it with your eyes closed! I guarantee rave reviews at Thanksgiving, Christmas or New Years! "

Makes 1 - 9 inch pie

Ingredients 1 (9 inch) pie crust, baked 1 1/2 (.25 ounce) packages unflavored gelatin 1/4 cup dark rum 4 egg yolks 1/3 cup white sugar 1 1/3 cups scalded milk 1 1/2 teaspoons vanilla extract salt to taste 3/4 cup frozen whipped topping, thawed 1 pinch ground nutmeg 1/8 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup cold whipping cream 3 tablespoons confectioners' sugar 1 1/2 tablespoons rum (optional) 4 egg whites

Directions

1 Sprinkle gelatin over 1/4 cup dark rum to soften for about 10 minutes.

2 Mix with an electric mixer on low, beat egg yolks with white sugar until the egg mixture falls like ribbon off the beaters. Continue beating, and pour in scalded milk in a thin stream. You must KEEP stirring.

3 Transfer mixture into a 1 quart saucepan. Cook over medium low heat, stirring constantly, until the custard will coat a spoon. DON'T LET IT BOIL. Take the pan off the heat, and stir in softened gelatin mixture and vanilla. Keep stirring until the gelatin is completely dissolved. Transfer custard into a clean bowl, and chill over a bowl of ice. Stir occasionally. Do not let the custard set up.

4 Beat egg whites with a pinch of salt until stiff but not dry. Gently fold 3/4 cup whipped cream into the whipped egg whites. Fold in custard. Spread into cooled Pecan Nut Crust , or any baked crust. Chill for 45 minutes in the refrigerator, or until filling is set.

5 Combine 1 cup chilled whipping cream, confectioner's sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip until soft peaks form. Spread over the top of the chilled pie, mounding in an attractive fashion. Dust the top of the pie with additional nutmeg.

Eggnog consists of a homogeneous blend of milk or cream, beaten eggs, sugar, nutmeg and usually liquor of some kind. Rum was the spirit noted in early references to the drink, but brandy and whiskey are also common additions. Liquor-free eggnog has long been served to convalescents and growing children. Some eggnogs are made by separating the eggs and stiffly beating the whites before adding them to the milk mixture; this produces an airier brew. Commercial eggnog is sans liquor and must contain 1 percent egg-yolk solids by weight. It's available in cartons beginning around mid-October. Canned eggnog can be found year-round in some locations, though some think its flavor takes on a metallic quality.

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