Eggnog Chiffon Pie

Name: Eggnog Chiffon Pie
Yield: 1
Cuisine: Fusion
Ingredients: flour; salt; vegetable shortening; water; gelatin, unflavored; sugar; salt; egg yolks; milk; egg whites; sugar; heavy whipping cream; vanilla extract; rum extract; nutmeg

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	cup	all-purpose flour , sifted
½	teaspoon	salt
⅓	cup	vegetable shortening	*
3	tablespoons	water cold
Eggnog chiffon filling
1	tablespoon	gelatin, unflavored unflavored	*
¼	cup	sugar
⅛	teaspoon	salt
3	each	egg yolks slightly beaten	*
1 ¼	cups	milk
3	each	egg whites	*
¼	cup	sugar
1	cup	heavy whipping cream
1	teaspoon	vanilla extract
1	teaspoon	rum extract	*
½	teaspoon	nutmeg

Ingredients

Amount	Measure	Ingredient	Features
237	ml	all-purpose flour , sifted
2.5	ml	salt
79	ml	vegetable shortening	*
45	ml	water cold

Eggnog chiffon filling
15	ml	gelatin, unflavored unflavored	*
59	ml	sugar
0.6	ml	salt
3	each	egg yolks slightly beaten	*
296	ml	milk
3	each	egg whites	*
59	ml	sugar
237	ml	heavy whipping cream
5	ml	vanilla extract
5	ml	rum extract	*
2.5	ml	nutmeg

Directions

Sift together flour and salt into mixing bowl.

Cut in shortening until particles are the size of small peas.

Sprinkle with 3 to 4 tablespoons of cold water over mixture while tossing and stirring lightly with fork.

Add water to driest particles, pushing lumps to side, until; dough is just moist enough to hold together.

Form into ball. Flatten to ½-inch thickness; smooth edges. Roll out on floured surface to a circle 1½ inches larger than inverted 9-inch piepan. Fit loosely into piepan. Fold edge to form a standing rim; flute. Bake in hot oven (450 degrees) 10 to 12 minutes. Cool. Eggnog Chiffon Filling: Combine gelatin, sugar, and salt in saucepan. Add egg yolks and 1¼ cups milk. Cook over low heat, stirring constantly, until gelatin dissolves and mixture coats a metal spoon. Chill until thickened but not set. Beat egg whites until soft mounds form. Gradually add ¼ cup sugar, beating until stiff peaks form. Set aside. Beat whipping cream with vanilla, rum extract, and nutmeg until thick. Fold into gelatin mixture. Fold in beaten egg whites gently but thoroughly. Spoon lightly into baked pie shell. Chill until firm, at least 2 hours. If desired, sprinkle with French's nutmeg.