Recipe for cooking eggnog chiffon pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Eggnog Chiffon Pie

1 env. unflavored gelatin
1/4 c. milk
1 1/2 c. eggnog
3 eggs, separated
1/2 c. sugar, divided
3 Tbsp. brandy
1/2 tsp. vanilla extract or flavoring
1 baked pie shell
1/2 c. whipping cream
1 Tbsp. sugar
Nutmeg

Combine gelatin and milk in sm. bowl. Let stand 10 mins..

Heat eggnog in top of double boiler.

Beat egg yolks and 1/4 c. sugar until thick. Gradually stir into warm eggnog and heat all 10 to 12 mins. until it starts to thicken. Remove from heat and add gelatin mixture.

Stir in brandy, and vanilla extract or flavoring. Chill about 1 hour.

Beat egg white and 1/4 c. sugar. Fold into eggnog mixture. Pour into pie shell. Refrigerate. Top with whipped cream and top with nutmeg or chocolate curls.