*  Exported from  MasterCook  *
                             Eggnog Chiffon Pie
 Recipe By     : Best Loved Foods of Christmas, Pillsbury, undated booklet
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies & Pastry                    Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Pillsbury’s Best All Purpose Flour -- sifted
      1/2  teaspoon      salt
      1/3  cup           shortening
    3      tablespoons   cold water
                         Eggnog Chiffon Filling:
    1      tablespoon    unflavored gelatin
      1/4  cup           sugar
      1/8  teaspoon      salt
    3                    egg yolks -- slightly beaten
    1 1/4  cups          milk
    3                    egg whites
      1/4  cup           sugar
    1      cup           whipping cream
    1      teaspoon      French’s Vanilla
    1      teaspoon      French’s Rum Extract
      1/2  teaspoon      French’s Nutmeg
                         additional nutmeg
 Sift together flour and salt into mixing bowl.  Cut in shortening until
 particles are the size of small peas. Sprinkle with 3 to 4 tablespoons of
 cold water over mixture while tossing and stirring lightly with fork.  Add
 water to driest particles, pushing lumps to side, until; dough is just moist
 enough to hold together.  Form into ball.  Flatten to 1/2-inch thickness;
 smooth edges. Roll out on floured surface to a circle 1 1/2 inches larger
 than inverted 9-inch piepan.  Fit loosely into piepan. Fold edge to form a
 standing rim; flute. Bake in hot oven (450 degrees) 10 to 12 minutes.  Cool.
 Eggnog Chiffon Filling:  Combine gelatin, sugar, and salt in saucepan.  Add
 egg yolks and 1 1/4 cups milk.  Cook over low heat, stirring constantly,
 until gelatin dissolves and mixture coats a metal spoon. Chill until
 thickened but not set.  Beat  egg whites until soft mounds form.  Gradually
 add 1/4 cup sugar, beating until stiff peaks form.  Set aside.  Beat whipping
 cream with vanilla, rum extract, and nutmeg until thick.  Fold into gelatin
 mixture.  Fold in beaten egg whites gently but thoroughly. Spoon lightly into
 baked pie shell.  Chill until firm, at least 2 hours.  If desired, sprinkle
 with French’s nutmeg.
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 NOTES : “Developed by Ann Pillsbury”