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Eggnog Pie

1 Tablespoon Gelatin (unflavored)
2 Tablespoons cold water
2 cups half & half
1/4 teaspoon salt
3 egg yolks well beaten
1 1/2 teaspoon vanilla
2/3 cup sugar
1/4 teaspoon almond extract
3 egg whites
1/2 cup almonds
Maraschino cherries to garnish

Scald cream in double boiler. Add salt and 1/3 cup sugar to egg yolks. Add small amount of scalded cream to egg mixture. Then add remaining cream. Put all back in double boiler and cook for 7-10 minutes. Add vanilla, almond extract and gelatin, blend well. Chill until slightly thickened. Beat egg whites until stiff. Add remaining 1/3 cup sugar gradually. Fold egg mixture into chilled mixture, add nuts. Pour into a baked pie shell and chill until ready to serve (at least 2 1/2 hours). Garnish with maraschino cherries.

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This entry was posted on Wednesday, November 14th, 2007 @ 8:02 am on the category Desserts, Holiday. You can follow any responses to this entry through the RSS 2.0 You can leave a response, or trackback from your own site.

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1 Comment


  1. Rosana McCammon (subscribed to comments) says:

    this sounds like an old recipe my mother used to make and that I have been looking for for years only hers had the charried chopped finely and added to the mix.

    ↓ Quote | Posted December 6, 2007, 10:40 am

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