*  Exported from  MasterCook II  *
 
                                 EGGNOG PIE
 
 Recipe By     : The Cook’s Book of Uncommon Recipes
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies & Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the Shell:
    1      cup           all-purpose flour
    1      tablespoon    sugar
      1/4  teaspoon      salt
      1/3  cup           vegetable shortening
                         Ice water
                         For the Filling:
    1      envelope      unflavored gelatin
    2      cups          milk
    1      tablespoon    cornstarch
      1/4  teaspoon      salt
    6      tablespoons   sugar
    2                    eggs -- separated
    2      to 4 Tbsp     brandy or rum -- to taste *
                         Freshly grated nutmeg if possible, other-
                         wise ground nutmeg
 
 Prepare the pie shell:
 
 Combine the flour, sugar and salt in a small bowl and then cut in the
 shortening using a pastry blender. When the mixture resembles coarse
 cornmeal, add about 1/4 cup of ice water and using your hands, but working
 the dough as little as possible (you want it to stay as cold as possible),
 mix in the water. Add more water if needed to produce a dough that will hold
 together in a ball.
 
 Roll out to about 1/4 inch and then fold the circle of dough into quarters
 and place in a 9-inch pie pan. Turn the edges under and, using your thumb
 and forefinger, press a fluted design into the edge. Using a fork, prick the
 pastry all over the bottom of the shell and also around the sides. Bake at
 400F for about 15 minutes or until golden brown. Remove from oven and cool
 to room temperature.
 
 Make the filling:
 
 Sprinkle the gelatin over 1/2 cup of the milk, stir it in gently and allow
 it to soften. In the top portion of a double boiler combine the cornstarch,
 salt and 3 Tbsp of the sugar and add the rest of the milk and the egg yolks
 whick have been slightly beaten. Stirring constantly, cook over simmering
 water until the mixture thickens. Remove from heat, cover and allow to rest
 for 10 minutes.
 
 Stir the gelatin mixture into the thickened milk mixture. Return to the heat
 and cook for 5 minutes while you stir constantly. Remove from the heat.
 Cover and place in the refrigerator to cool until chilled.
 
 Beat the egg whites until frothy and add the rest of the sugar as you beat
 until they become quite firm. Add the brandy or rum (or extracts) to the
 chilled thickened milk mixture. Fold in the beaten egg whites. Pour into the
 cooled pie shell and sprinkle nutmeg on the top. Chill at least 1 hour
 before serving.
 
 YIELD: 8 servings
 
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 NOTES : In this recipe the liquor is added after the filling is cooked so
 the alcohol is not evaporated. If you prefer not to have alcohol in the
 dish, you can substitute brandy or rum flavoring extracts.

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