Kahlua Eggnog Pie
1 baked 9-inch chocolate crumb shell (below)
1 env plus 1 tsp unflavored gelatin
6 tb sugar
1/4 t salt
1/4 t nutmeg
1/4 c kahlua
3 lg eggs separated
1 c whipping cream
3/4 c milk
candied fruit decoration if desired
1 1/2 c fine chocolate wafer crumbs
2 tb sugar
1/3 c melted butter
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
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 4-5 hours
or overnight. At serving time, decorate with additional whipped
cream and candied fruit, if desired. Makes 1 9-inch pie. 8 servings.
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 (1 1/2-inches deep). Bake in 350F oven for
5-7 minutes. Cool before filling.