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Recipe Name: Eggnog Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

1 Envelope unflavored gelatine
1/4 Cup(s) Cold water
3/4 Cup(s) Sugar
1 Tablespoon(s) Cornstarch
1/4 Teaspoon(s) Salt
1 1/2 Cup(s) Milk
1 Tablespoon(s) Vanilla extract plus
1 Teaspoon(s) Vanilla extract
1 Teaspoon(s) Ground nutmeg
1 Baked 9-inch pastry shell
1 Cup(s) Whipping cream, whipped
Diced candied fruit
Soften gelatin in cold water; set aside.: Combine 3/4 cup sugar,
cornstarch, and salt in a heavy saucepan.Combine egg yolks and milk,
beat well, and add to mixture in saucepan.Cook milk mixture over medium
heat, stirring constantly, until mixturebegins to boil; boil 1 minute.
Remove from heat, and add gelatinmixture; stir until gelatin granules
dissolve. Stir in vanilla and 1teaspoon nutmeg. Allow custard mixture
to cool until the consistency ofunbeaten egg white.: Beat egg whites
(at room temperature) until soft peaks form;gradually add 1/4 cup
sugar, 1 tablespoon at a time, beating until stiffpeaks form and sugar
dissolves. Fold egg whites into custard. Pourfilling into pastry
shell; chill at least 8 hours.: Spoon whipped cream in a ring over
pie. Arrange candied fruit onwhipped cream; sprinkle lightly with
nutmeg. Yield: 1 x 9" pie.Nancy Moore of Tennessee, in December, 1987
"Southern Living".From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1193
Calories From Fat: 157
Total Fat: 17.7g
Cholesterol: 401.3mg
Sodium: 901.8mg
Potassium: 689.5mg
Carbohydrates: 228.9g
Fiber: <1g
Sugar: 221.4g
Protein: 24.8g

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