Pie Recipes * Razzle Dazzle Recipes
Eggnog Pie in Pecan Crust Recipe
"Your Source for Christmas Recipes Online"
Eggnog Pie in Pecan Crust
2 1/2 c Ground pecans (9oz)
1/3 c Granulated sugar
1/4 c Butter, melted, unsalted
2 pk Unflavored gelatin
1/4 c Cold water
2 tb Brandy
6 Egg yolks
1/2 c Granulated sugar
2 c Scalded milk
2 ts Vanilla extract
1/4 c Dark rum
1 c Heavy cream
1 c Heavy cream
2 tb Confectioners sugar
Chocolate curls and
Raspberries for garnish
PECAN CRUST: Butter 10 in. pie plate. In medium bowl, combine
pecans, sugar and melted butter. Mix well. Press firmly into pie
plate. Cover and refrigerate 30 minutes while preheating oven to 375
F. Bake crust until lightly browned (about 15 - 20 min.)
EGGNOG FILLING: In a small bowl sprinkle gelatin over coldwater and
brandy and allow to soften. While that soaks, combine egg yolks and
sugar in small mixer bowl and mix at high speed with electric mixer
until mixture forms ribbons when beaters are lifted. Pour into large
heavy saucepan and slowly stir in hot milk. Cook over medium-low
heat, stirring constantly, until mixture thickens enough to coat the
spoon (and/or thermometer registers 172 F). DO NOT BOIL.
Remove from heat and stir in softened gelatin until dissolved. Stir
in vanilla and rum. Pour custard into a medium bowl set into a
larger bowl of ice and water and allow to cool, stirring frequently.
When it begins to set around the edges, remove from ice bath (do not
allow to set completely).
In chilled bowl, beat cream to soft peaks and fold gradually into
custard. If necessary, refrigerate filling a few minutes until it
mounds when spooned. Pile filling into crust and refrigerate until
set (about an hour).
CREAM TOPPING: In chilled medium bowl, whip cream and confectioners
sugar to stiff peaks and pile on top of pie. Garnish with chocolate
curls and raspberries.
Don't forget to visit our other Recipe Site
That's My Home