EGGNOG PIE
A pie for the microwave. A graham cracker crust may be substituted for pre-baked pie crust. Creating this pie is a bit to do, but well worth the time spent!
Provided by WESLEY MURKS
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 4h36m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, combine gelatin and cold water; set aside to soften. Combine milk and 1/2 cup sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil.
- In a steady stream, pour hot milk into beaten eggs, whisking constantly. Cook custard in the microwave, whisking after each minute, until it thickens slightly, about 2 minutes. Stir in softened gelatin and mix until melted. Stir in rum.
- Let filling cool to room temperature. (If you refrigerate it, stir occasionally to prevent gelatin from setting too soon. See Editor's Note.)
- In a medium bowl, whip cream until soft peaks form; beat in 1/4 cup sugar.
- Set aside 1/2 cup of whipped cream for garnish; keep refrigerated. Fold remaining whipped cream into eggnog mixture. Pour filling into pie crust and refrigerate 4 hours or overnight.
- Garnish with reserved whipped cream and a dusting of nutmeg.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 25.7 g, Cholesterol 82.1 mg, Fat 18.9 g, Fiber 0.4 g, Protein 5.4 g, SaturatedFat 8.5 g, Sodium 164.1 mg, Sugar 14.2 g
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