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Bourbon Eggnog Pie

 

Bourbon Eggnog Pie recipe
49

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

hrs

 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 19557% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 103mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 0%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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