Bourbon Eggnog Pie
Bourbon Eggnog Pie recipe
Yield
12 servingsPrep
20 minCook
20 minReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
|
|
| 3 | tablespoon |
brandy
|
|
| 1 | cup |
milk
|
|
| 3 | large |
eggs
separated |
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
bourbon whiskey
or dark rum |
*
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | pinch |
salt
|
*
|
| 3 | tablespoon |
sugar
|
|
| 1 | cup |
heavy whipping cream
divided |
|
| 1 | tablespoon |
powdered sugar
|
|
|
nutmeg
ground |
*
|
||
| 1 |
pie shell (9 inch)
prepared |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
|
|
| 45 | ml |
brandy
|
|
| 237 | ml |
milk
|
|
| 3 | large |
eggs
separated |
|
| 59 | ml |
sugar
|
|
| 59 | ml |
bourbon whiskey
or dark rum |
*
|
| 7.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 1 | pinch |
salt
|
*
|
| 45 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
divided |
|
| 15 | ml |
powdered sugar
|
|
| 1 | x |
nutmeg
ground |
*
|
| 1 | x |
pie shell (9 inch)
prepared |
|
Directions
Dissolve gelatin in brandy; set aside. Scald milk in top of double boiler. Beat egg yolks and ¼ cup sugar at medium speed.
Gradually stir about ¼ of hot milk into yolk mixture; add to remaining hot milk, stirring constantly. Cook over simmering water, stirring until thick, about 3 to 5 minutes.
Remove from heat, stir in softened gelatin, bourbon, vanilla and ¼ teaspoon nutmeg. Chill, stirring occasionally until mixture mounds when dropped from a spoon.
Beat egg whites and salt until foamy; add 3 tablespoons sugar and beat until stiff. Fold into custard.
Beat ½ cup whipping cream until soft peaks form; fold into custard. Pour filling into prepared crust; chill 3 hours or until set.
Beat remaining ½ cup whipping cream until foamy; add 1 tablespoon powdered sugar and beat until soft peaks form. Garnish pie with whipped cream and sprinkle with nutmeg.
