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Bourbon Eggnog Pie

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Recipe

Bourbon Eggnog Pie recipe

 

Yield

12 servings

Prep

20 min

Cook

20 min

Ready

hrs

Ingredients

Amount Measure Ingredient Features
1 envelope gelatin, unflavored
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3 tablespoon brandy
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1 cup milk
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3 large eggs
separated
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¼ cup sugar
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¼ cup bourbon whiskey
or dark rum
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1 ½ teaspoons vanilla extract
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¼ teaspoon nutmeg
ground
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1 pinch salt
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3 tablespoon sugar
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1 cup heavy whipping cream
divided
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1 tablespoon powdered sugar
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nutmeg
ground
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1 pie shell (9 inch)
prepared
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Ingredients

Amount Measure Ingredient Features
1 envelope gelatin, unflavored
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45 ml brandy
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237 ml milk
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3 large eggs
separated
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59 ml sugar
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59 ml bourbon whiskey
or dark rum
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7.5 ml vanilla extract
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1.3 ml nutmeg
ground
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1 pinch salt
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45 ml sugar
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237 ml heavy whipping cream
divided
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15 ml powdered sugar
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1 x nutmeg
ground
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1 x pie shell (9 inch)
prepared
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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 Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 19557% 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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