EggNog Pie

 

Here's another one of my mother's traditions.

It is made the good old fashioned way too!

 

This will make 2 full pies.

 

2 baked pie shells

1 1/2 cups sugar

3 envelopes unflavored gelatin

1 1/2 tsp salt

9 eggs separated

3 3/4 cups milk

2 TBS light rum

3/4 tsp cream of tartar

1 1/2 cups sugar

1 1/2 cups whipping cream

 

Stir together 1 1/2 cups sugar, gelatin and salt in saucepan.

Blend yolks and milk together, then stir them into the sugar mixture.

Cook over medium high  stirring constantly until it boils.

 

Place pan in a bowl of ice water (I had snow, so I used that!) and stir until mixture mounds slightly.

Stir in rum.

 

Beat egg whites and cream of tartar until foamy.

Beat in 1 1/2 cups sugar, a little at a time.

Beat the whites until they are soft, glossy and form soft peaks.

Fold gelatin mixture into the egg white mixture.

 

In another bowl, beat the cream until stiff then fold it into the custard/meringue mixture.

 

 

Spoon into the cooled pie shells.

Grate fresh nutmeg onto the top.

Chill completely before serving.