Eggnog Pie
From the kitchen of David Pyne
Ingredients
1 tablespoon gelatin (unflavored)
2 tablespoons cold water
2 cups half & half
1/4 teaspoon salt
3 egg yolks, well beaten
1 1/2 teaspoons vanilla
2/3 cup sugar
1/4 teaspoon almond extract
3 egg whites
1/2 cup almonds
maraschino cherries to garnish
baked pie shell
Directions
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.
