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| EGGNOG PIE |
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- 9-inch pie crust
- 1 tablespoon granulated gelatin
- ¼ cup cold water
- 1 cup boiling water
- 2 eggs, well beaten
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- 3 tablespoons powdered sugar
- ¼ teaspoon salt
- 1 cup heavy cream, whipped
- 2 tablespoons whiskey or one
teaspoon vanilla
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Soften gelatin in cold water. Dissolve in boiling water. Chill
until slightly thickened. Beat with rotary beater until fluffy.
Beat eggs well. Add salt. Beat in sugar. Fold into gelatin. Fold
in cream. Add whiskey or vanilla. Chill again until thickened.
Turn into baked pie crust and chill until firm. Garnish with
additional whipped cream if desired. |
Purchase pie
cookbooks
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