So, I'm finally following through with my promise of sharing my family recipe for our incredible eggnog pie. I'm sorry it has taken so long, I didn't forget. I've just had things going on.
This is our spread of pies we had for 12 adults and 5 children under the age of 6! YUM!
(Top to bottom: Pumpkin, Triple Berry, EggNog) (Table Left to Right: Lemon Meringue, Banana Cream, Sugar Cream)
2 envelopes plain gelatin
1/3 to 1/2 c. dairy eggnog*
1 1/2 c. dairy eggnog*
3 eggs separated
1/2 c. sugar, divided
1/2 tsp. vanilla
1/2 pint to 1 pint of whipping cream (depends on how much you like!)
Shavings of either bittersweet or semisweet chocolate to top the pie with
1-9" baked pie shell, cooled
1. Heat the 1 1/2 c. of eggnog in the top of a double boiler.
2. Soak the gelatin in 1/3 to 1/2 c. eggnog for 5 min.
3. Combine beaten egg yolks with 1/4c.sugar.
4. Pour egg yolk mixture into heated eggnog. Cook over hot (not boiling) water, stirring until mixture coats a silver spoon.
5. Remove from heat. Add gelatin mixture and stir until dissolved, cool.
6. Beat the egg whites until stiff, not dry and slowly add remaining 1/4 c. sugar, beating until stiff.
7. Slowly fold the cooled custard into the egg whites.
8. Add vanilla.
9. If desired, transfer mixture back to double boiler pan to cool in the fridge. Chill until congealed (stir at least two times while thickening), then pour into the baked crust & chill until stiff.
10. Top with whipped cream and shavings of chocolate. Finish edges using piping bag and desired tip design.
Keep refrigerated. DO NOT cover with plastic wrap. It will affect the flavor of your pie.
*Be sure to use to use PURE dairy eggnog only. The best brand for this pie is called Southern Comfort. (I've found it mostly at Reams. You can sometimes find it at some Wal-Marts, too.) Nothing fancy. BUT if you try any other brands, you'll be sorely disappointed. No lie.