Recipe Archives->Pies->Eggnog 07

Eggnog Pie

8 tsp unflavored gelatin
1/2 cup cornstarch
2 cup sugar
1 tsp salt
4 cups milk.
12 egg yolks
6 tsp vanilla extract
3 tsp almond extract
2 pints whipping cream, whipped 
Pre-baked pie crusts

In a saucepan add together gelatin, sugar and cornstarch.  Gradually
add the milk.  Over medium heat, constantly stir until it thickens
and boils.  Then boil for one minute.  Remove from heat. Gradually
stir the hot mixture into the egg yolks.  Return the mixture into
the saucepan.  Bring to a boil while constantly stirring.  Remove
from heat.  Add vanilla and almond extract.  Place saucepan into
a large container of ice-water until the mixture cools enough to
form mounds when dropped from a spoon into the saucepan.  Gently,
but thoroughly, fold in the whipped cream.  Pour the mixture into
pie crusts.  Sprinkle with nutmeg to taste.  Cover with cling-wrap
by placing tooth-picks in the pie to hold cling-wrap off the top.

Printable version: eggnog07.txt.