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Kahlua Eggnog Pie

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Submitted by ratboy

YIELD

8 servings

PREP

10 min

COOK

10 min

READY

5 hrs

Ingredients

1 1
ENVELOPE ENVELOPE GELATIN, UNFLAVORED
1 5
TEASPOON ML GELATIN, UNFLAVORED *
6 9E+1
TABLESPOONS ML SUGAR
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML NUTMEG
¼ 59
CUP ML LIQUEUR
coffee flavor, such as kahlua *
3 3
LARGE LARGE EGGS
separated
1 237
¾ 177
CUP ML MILK
1 1
X X CANDIED FRUIT
optional *
Chocolate crumb shell
1 ½ 355
2 3E+1
TABLESPOONS ML SUGAR
79
CUP ML BUTTER
melted

Directions

Bake and cool Chocolate Crumb Shell.

Stir together 2 tablespoons sugar, gelatin, salt and nutmeg in 2 -quart saucepan.

Beat egg yolks.

Add milk and combine with dry mixture.

Cook over moderately low heat, stirring constantly, just until mixture thickens.

Do not allow to boil.

Remove from heat, cool, and stir in Kahlua.

Chill a few minutes.

When mixture begins to thicken, beat egg whites to fine foam.

Gradually beat in remaining 4 tablespoons sugar, making a meringue.

With same beater, beat cream stiff.

Fold cream into gelatin mixture, then meringue.

If necessary, chill a few minutes until mixture mounds on a spoon.

Then turn into cooked crust, and chill 4 to 5 hours or overnight.

At serving time, decorate with additional whipped cream and candied fruit, if desired.

Makes 1 9-inch pie.

CHOCOLATE CRUMB SHELL: Mix together fine chocolate wafer crumbs, sugar and melted butter.

Press over bottom and up sides of lightly greased 9-inch pie pan (1½-inches deep).

Bake in 350℉ (180℃) F oven for 5 to 7 minutes.

Cool before filling.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 259 73% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 177mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 9g
Vitamin A 16% Vitamin C 0%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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