Eggnog Pie

So, I've been either studying or holding a review session all day.  Minus talking to NES and going to the grocery store.  But still, that was definitely a minority of the time I've spent today.  I studied a lot.  Time for a break.

I have a love/hate relationship with this time of the semester.  Really.  I mean, no one in their right mind would say they love finals.  But, they also signify that the end is coming.  I am so close.  I am within the 72 hour mark of my finals being over.  Sure, then I have proctoring and grading to do afterwards, but the 6 hours of complete intimidation will be over.

However, even the weekend before finals, I couldn't very well not make something Christmasy for a Christmas party.  I had to find something fun to make.

Enter the 1961 Betty Crocker New Picture Cookbook.  And Eggnog Chiffon pie.

I don't like eggnog.  Nor did I know what a chiffon pie was.  I now do. I do know what it is, that is.  I still don't like eggnog.  

I decided to go with a graham cracker crust.  The recipe called for either that or a baked pie shell, but the graham crackers sounded like they would go so much better.

Graham cracker crusts are so easy.  Ok, I was enlightened to the fact that graham cracker crumbs haven't always existed.  Nor were their food processors.  But with both of those things, there is no excuse to buy a graham cracker crust.

Graham Cracker Crust
from Betty Crocker New Picture Cookbook


1 1/2 cups of graham cracker crumbs
1/3 cup of butter, melted
3 Tbsp. sugar

Preheat the oven to 350 degrees.  Mix the sugar and graham cracker crumbs in a bowl.  Add the melted butter and mix thoroughly.  Pour into pie dish and press firmly against sides until evenly distributed.

Bake for 10 minutes.



Then came making the filling.  Problem #1: the inclusion of corn starch in the ingredients.  This usually signifies thickening.  Problem #2: The words "stirring constantly until thickened" appear in the directions.  I don't do this whole thickening thing.  It never works well for me.

Thank goodness for gelatin.  It makes thickening less of a guessing game.

Also, thank goodness for learning that you can't add raw eggs to a pan on the stove and expect them to not turn to scrambled eggs.

The flavoring actually did help make something that smelled distinctly like eggs to something almost like eggnog.

Look at this cream.  I never use this much cream in anything.  But, as whipped cream, ok.

Adding the whipped cream definitely helped too.  Maybe it's the creamy thing.  I still think it was too almondy.  But it worked.
 Eggnog Chiffon Pie
from Betty Crocker New Picture Cookbook


1 prepared pie crust (graham cracker or pastry)
1 packet unflavored gelatin
1/2 cup sugar
2 tsp corn starch
1/4 tsp salt
1 cup milk
3 egg yolks, slightly beaten
1 1/2 tsp vanilla
1/4 tsp almond extract
1 cup whipping cream, whipped
nutmeg

In a medium saucepan, mix together gelatin, sugar, corn starch and salt.  Gradually add milk and mix thoroughly.

Heat, stirring constantly, over medium heat until boiling.  Boil for 1 minute.

Remove from heat and add some of the hot mixture into the egg yolks while stirring.  Add this mixture back into the saucepan.

Return to heat and bring just to a boil, still stirring constantly.

Remove from heat and add vanilla and almond extracts.

Place pan in cold water to cool.  Cool until mixture mounds.  Add the whipped cream and mix well.

Pour into prepared crust and sprinkle with nutmeg.  Chill.

Comments

  1. My mother would make this pie only twice a year: at Thanksgiving and at Christmas. It was quite a treat. Her recipe, which I thought came from a Betty Crocker cookbook, is the same except calls for 2 tsps gelatin, 2 tblps (not tsps) cornstarch and rum extract instead of the almond. I find that I tend to overcook the gelatin mixture which makes for a very stiff pie (but still delicious.)

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  2. Anonymous, me too! My mother would make this only at Thanksgiving and Christmas. Her recipe had rum extract. It was either a Better Homes recipe or a Betty Crocker recipe. It's a long-time family favorite. To carry on the tradition, I will be making it this weekend for Thanksgiving.

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