This pie is sensationally rich and the perfect holiday dessert offering. The crust is made from buttery and sugared pecans. The filling is a thick eggnog custard, laced with rum, and made even more wonderful with mounds of whipped egg whites and cream. Th
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 1 1/2 (.25 ounce) packages unflavored gelatin
- 1/4 cup dark rum
- 4 egg yolks
- 1/3 cup white sugar
- 1 1/3 cups scalded milk
- 1 1/2 teaspoons vanilla extract
- salt to taste
- 3/4 cup frozen whipped topping, thawed
- 1 pinch ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream, chilled
- 3 tablespoons confectioners' sugar
- 1 1/2 tablespoons rum (optional)
- 4 egg whites
Sprinkle gelatin over 1/4 cup dark rum to soften for about 10 minutes.
Mix with an electric mixer on low, beat egg yolks with white sugar until the egg mixture falls like ribbon off the beaters. Continue beating, and pour in scalded milk in a thin stream. You must KEEP stirring.
Transfer mixture into a 1 quart saucepan. Cook over medium low heat, stirring constantly, until the custard will coat a spoon. DON'T LET IT BOIL. Take the pan off the heat, and stir in softened gelatin mixture and vanilla. Keep stirring until the gelatin is completely dissolved. Transfer custard into a clean bowl, and chill over a bowl of ice. Stir occasionally. Do not let the custard set up.
Beat egg whites with a pinch of salt until stiff but not dry. Gently fold 3/4 cup whipped cream into the whipped egg whites. Fold in custard. Spread into cooled Pecan Nut Crust , or any baked crust. Chill for 45 minutes in the refrigerator, or until filling is set.
Combine 1 cup chilled whipping cream, confectioner's sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip until soft peaks form. Spread over the top of the chilled pie, mounding in an attractive fashion. Dust the top of the pie with additional nutmeg.