Eggnog Chiffon Pie Recipes

Steps:

• In a small bowl, sprinkle gelatin over water; let stand 1 minute. In a saucepan, combine the sugar, cornstarch and salt. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved. Remove from the heat; cool to room temperature. , Stir in extracts; fold in whipped cream. Pour into crust. Refrigerate until firm. If desired, dust pie with cinnamon or nutmeg.

Steps:

• Soften gelatin in 1/4 c cold water.
• Mix in sauce pan, sugar salt and milk.
• Cook over low heat stirring constantly until scalded.
• Remove from heat.
• Slowly stir half the mixture into 3 egg yolks.
• Blend into hot mixture in saucepan until it boils.
• Immediately remove from heat.
• Stir in softened gelatin.
• Cool.
• When mixture is partially set, beat with rotary beater until smooth.
• Blend in rum flavoring and fold in whipping cream.
• Fold in egg whites, cream of tartar and sugar.
• Spoon into cooled pie shell.
• Sprinkle 1/4 t nutmeg over top. Chill until set, about 2 hours.

Steps:

• Combine gelatin and milk in a small bowl and let stand. Heat eggnog in double boiler. Beat egg yolks and 1/2 cup sugar until thick. Gradually stir 1/2 cup hot eggnog into yolk mixture. Add to remaining eggnog, stirring constantly. Cook in double boiler, stirring frequently, 10 to 12 minutes or until mixture thickens and coats spoon. Remove from heat, add gelatin mixture; stir until dissolved. Stir in brandy and vanilla. Chill mixture until consistency of unbeaten egg whites. Beat egg whites until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites into eggnog mixture; pour into cooled pie shell. Sprinkle small amount of nutmeg on top of pie. Refrigerate until set, about 1 hour.

Steps:

• Sprinkle gelatin over the 3 tablespoons of cold water to soften, approximately 5 minutes Blend next 4 ingredients thoroughly in top of double boiler. Place over boiling water and cook: stir until mixture just thickens. Remove from heat. Add gelatin: stir to dissolve. Add extract. Chill until thick (like syrup)
• Beat the whipping cream until thick but still smoth. Remove mixture from refrigerator and fold in cream Quickly beat egg whites to stiff foam: gradually beat in remaining sugar until stiff and shiny. Fold meringue into gelatin mixture: Quickly pour into pastry shell. When filling settles, sprinkle with nutmeg. May also sprinkle in finely chopped pistacios nuts. If you top your pie with the pistachios, then fold the nutmeg into the pie filling before placing in the shell

Steps:

• Separate 8 large or extra large eggs into yolks and whites [i prefer to scrupulously detach/remove the white thingum in each egg, which is tedious].
• The best way to do this is to hold one yolk in your hand, letting its white drip into a bowl; as you put the yolk into a yolks bowl, pull off any white stuff; rinse your hands and towel dry; remove any white stuff from the egg white in a bowl with a spoon or by hand; put the white into the whites bowl -- this way, if some yolk gets into its white, you can set that egg aside without getting some yolk into all of the other whites and having to start over!
• Refrigerate whites [making SURE there is no white embryonic material in this].
• Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
• Continue on a low boil until the mixture thickens some, stirring constantly.
• Take the egg-milk mixture off the stove.
• Add 2 packages of gelatin dissolved into 1/4 cup water.
• Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
• Cover and chill in the refrigerator overnight.
• The next day, remove the egg whites from the refrigerate and let warm to room temperature.
• Prick pie shells with a fork and prebake.
• Set the shells aside to cool.
• Whip the 8 egg whites with 1/2 cup sugar until very stiff.
• Set aside.
• Whip the egg-milk custard mixture until very fluffy.
• Whip the 1/2 cup heavy cream.
• Fold the whipped cream into the whipped egg-milk custard mixture.
• Fold the stiff egg whites into the custard mixture.
• Turn out into cooled pie shells.
• Grate the Hershey's chocolate bar over both pies.
• Refrigerate until ready to serve.
• [you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
• Also you can substitute 2-3 ounces of bourbon for the rum.
• For children, you can just use rum flavoring - but often the kids like the hint of liquor.