Eggnog Chiffon Pie
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
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.
This is the way the recipe reads but I just use caramel sauce that you use on
ice cream and it works just as well as far as I'm concerned.