Homemade Eggnog Pie
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 8 servings.
This dessert is a festive finale. It is rich and scrumptious.—Katherine Kuhlemeier, Pearl City, Illinois
Ingredients
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1-1/8 teaspoons unflavored gelatin
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1/4 cup cold water
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3/4 cup sugar
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2 tablespoons cornstarch
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2/3 cup 2% milk
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3 egg yolks, lightly beaten
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1 teaspoon vanilla extract
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1-1/2 cups heavy whipping cream, whipped
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Pastry for single-crust pie (9 inches)
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1/8 teaspoon ground nutmeg
Directions
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1.
In a small bowl, soften gelatin in cold water; set aside.
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2.
In a large saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in gelatin and vanilla.
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3.
Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until set, about 2 hours.
Nutrition Facts
1 slice: 390 calories, 26g fat (14g saturated fat), 149mg cholesterol, 131mg sodium, 36g carbohydrate (21g sugars, 0 fiber), 4g protein.
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