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4 Recipes: Eggnog Pie

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Never let it be said you don’t get your money’s worth here at Big Food, Big Garden, Big Life in Rural Mississippi.

Speaking of which–and being very subtle here–have you read my book? Have you told your friends about this charming story for readers of all ages? Have you left a review at GoodReads or that giant bookstore in the sky? ‘Tis the season for eggnog pie and for helping Miss Missy’s School: A Pack of Farm Dogs Starts a School find its niche.

1

EGGNOG PIE I

1 envelope unflavored gelatin
¼ C cold water
1 C eggnog
½ C sugar
2 Tbsp corn starch
¼ tsp salt
3 egg yolks, beaten
1 Tbsp butter
1 tsp vanilla
1 C cream, whipped
Baked pie crust
Ground nutmeg (for sprinkling on top of pie)

Soak gelatin in water. Heat eggnog in saucepan. Mix together sugar, corn starch, and salt, and add to hot eggnog slowly, whisking constantly. Cook, stirring constantly, until thick and smooth. Pour a small amount of hot mixture into beaten egg yolks, stir egg yolk mixture into custard and cook another few minutes, stirring constantly. Remove from fire, stir in gelatin and butter, stirring until gelatin is dissolved and butter has melted. Cool, stir in vanilla and fold in whipped cream. Pour into baked pie crust, sprinkle with nutmeg, and chill until completely set.

Three more below

2

EGGNOG PIE II

3 eggs, separated
¼ tsp salt
2 C milk
6 Tbsp sugar, plus an additional ½ C
1 envelope gelatin
3 Tbsp cold water
3 tsp rum or whiskey
1 stick butter, melted
1 ½ C vanilla wafer crumbs and graham cracker crumbs
Ground nutmeg
Sweetened whipped cream

Beat egg yolks in saucepan, beat in ½ C sugar, salt, and milk, and cook until slightly thickened. Soften gelatin in cold water, add to egg-milk mixture, and stir until dissolved. Chill mixture until it begins to thicken. Make meringue out of 3 egg whites and 6 Tbsp sugar, and fold into custard. Fold in rum or whiskey. Combine melted butter, and vanilla wafer or graham cracker crumbs, and press mixture into bottom of 9 inch pie plate. Pour in mixture and chill. Sprinkle top with nutmeg and spread with sweetened whipped cream before serving.

3

EGGNOG PIE III

Makes 1 9-inch pie

1 Tbsp unflavored gelatin
¼ C cold water, plus an additional ½ C hot
4 eggs, separated
1 C sugar
½ tsp salt
2 Tbsp rum
1 tsp ground nutmeg
1 baked Pastry Shell
½ recipe Whipped Cream Topping
Chopped toasted almonds

Soften gelatin in cold water for 5 minutes. Combine egg yolks with ½ C sugar in top of double boiler (or in saucepan), add salt and hot water (taking care not to curdle yolks), and cook over boiling water (or low heat) until mixture coats a spoon. Add gelatin mixture, dissolve in hot custard, and cool. When gelatin mixture begins to thicken, beat egg whites until stiff, beat in remaining ½ C sugar gradually with rum and nutmeg, and fold into gelatin mixture. Turn filling into pastry shell and chill. Spread with Whipped Cream Topping and sprinkle with almonds.

4

From Cookery, the Tried and True, by “Grannie Lu”

EGGNOG PIE

4 eggs, separated
1¼ C sugar
½ tsp salt
½ C hot water
1 Tbsp plain gelatin, softened in ¼ C cold water
1/8 tsp ground nutmeg, plus more for sprinkling over pie before serving
2 Tbsp rum
1 C heavy cream, whipped, sweetened slightly
Baked 9-inch pie shell, cooled completely

Beat egg yolks slightly in top of double boiler (or saucepan) and beat in ¾ C of the sugar along with salt and hot water. Cook over hot water (or low flame) until mixture coats a spoon. Pour gelatin mixture over custard gradually, stirring constantly, and cool. When gelatin mixture begins to thicken, beat egg whites stiff, gradually adding remaining ½ C sugar, 1/8 tsp nutmeg, and rum, and fold mixture into gelatin mixture. Pour into baked pie shell and chill until filling is firm. When ready to serve, top with whipped cream and sprinkle with additional nutmeg.