This recipe is taken from the 1979 Milk Calendar. A punch bowl brimming with eggnog is a traditional way to welcome friends at Christmas time. We kept the milk, the spices and the eggs but then we worked a little Christmas magic and presto!...Eggnog Pie.
- Prep: 20 min
- Cooking: 2 min - 5 min
- Refrigeration: 1 h
- 1 9-inch (23 cm) crumb or pastry pie crust baked
- 1 1/2 tbsp (25 mL) unflavored gelatin
- 1/4 cup (60 mL) cold water
- 2 cups (500 mL) Milk
- 1/3 cup (80 mL) sugar
- 1/4 tsp (1 mL) salt
- 3 eggs separated
- 1/3 cup + 1 tbsp (100 mL) sugar
- 2 tbsp (30 mL) rum or 1/2 tsp (2 mL) artificial rum flavouring
- 1 tsp (5 mL) vanilla extract
- A pinch of grated nutmeg
- Whipped 35 % cream
- Shaved chocolate
- Sliced red and green cherries for garnish (if desired)
Sprinkle gelatin over cold water and let stand until softened. Heat milk, 1/3 cup (80 mL) sugar and salt in saucepan; add gelatin and stir until dissolved. Add a little of the hot mixture to the beaten egg yolks, then return to saucepan and cook for 2 min. Chill until slightly thickened.
Beat egg whites until frothy and gradually beat in (1/3 cup + 1 tbsp / 100 mL) sugar until stiff and shiny. Fold into chilled custard, along with flavourings. Pour into prepared crust, sprinkle with nutmeg and chill until set.
For a festive touch, garnish with whipped cream, shaved chocolate and sliced red and green cherries, if desired.
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Top 5 Nutrients
|Calcium:||6 % / 61 mg|
|Vitamin B12:||18 %|
|Vitamin D:||13 %|