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    Eggnog Chiffon Pie

    Source of Recipe


    Baked Pastry Shell
    1/4 cup sugar
    1 envelope unflavored gelatin
    1 1/2 cups dairy eggnog
    2 slightly beaten egg yolks
    1/4 cup rum
    2 egg whites
    2 tablespoons sugar
    3/4 cup whipping cream
    Caramel Filigree

    For filling, in a medium saucepan combine the sugar and gelatin. Add
    eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve
    and mixture thickens slightly and bubbles. Cool 10 minutes; stir in
    rum. Chill till consistency of corn syrup; stir occasionally. Remove
    from refrigerator; let stand till partially set (consistency of unbeaten
    egg whites.

    Meanwhile, in a large mixer bowl beat egg whites till soft peaks form
    (tips curl). Gradually add the remaining 2 tablespoons sugar, beating
    till stiff peaks form (tips stand straight). Fold egg whites into
    gelatin mixture.

    Beat whipping cream till soft peaks form. Fold cream into eggnog
    mixture. Chill till the mixture mounds when spooned; pile into baked
    pastry shell. Chill several hours or until set.

    About 1 hour before serving, prepare Caramel Filigree and drizzle atop
    pie. Pipe additional whipped cream around pie, if desired.

    Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over
    medium-low heat without stirring. When sugar begins to melt, heat and
    stir constantly till mixture is almost a medium caramel color (syrup
    will darken after removed from heat). Stir in a few drops of hot water.
    Let stand for 1 minute. Using a spoon quickly drizzle the caramelized
    sugar over the top of the pie till a web of caramel is built up.




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