Mrs. Claus' Cookbook - Eggnog Pie

Eggnog Pie

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From the kitchen of David Pyne

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Recipe Details

Total Time:
not specified
Tags: Contains nuts, Good for parties/potlucks


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


  1. Scald cream in double boiler.

  2. Add salt and 1/3 cup sugar to egg yolks.

  3. Add small amount of scalded cream to egg mixture.

  4. Then add remaining cream.

  5. Put all back in double boiler and cook for 7-10 minutes.

  6. Add vanilla, almond extract and gelatin, blend well.

  7. Chill until slightly thickened. Beat egg whites until stiff.

  8. Add remaining 1/3 cup sugar gradually.

  9. Fold egg mixture into chilled mixture, add nuts.

  10. Pour into a baked pie shell and chill until ready to serve (at least 2 1/2 hours).

  11. Garnish with maraschino cherries.


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