Eggnog Chocolate Chiffon Pie |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. ”A creamy concoction that owes it’s elegance to eggnog’s smooth consistency” Ingredients:
1-1/3 cups graham cracker crumbs |
2 tablespoons sugar |
1/2 stick butter melted |
1/4 cup cold water |
2 tablespoons unflavored gelatin |
2-1/2 cups dairy eggnog |
1/2 teaspoon rum extract |
1 cup whipping cream |
1/3 cup quartered maraschino cherries |
6 squares coarsely grated german sweet chocolate |
sweetened whipped cream |
Directions:
1. Heat oven to 350.
2. Mix together crumbs and sugar then stir in butter.
3. Press mixture firmly and evenly against bottom and sides of a pie plate.
4. Build up slightly around the rim then bake 5 minutes and cool on wire rack.
5. Meanwhile sprinkle gelatin on water to soften.
6. Heat 1 cup eggnog in saucepan over low heat to simmering point.
7. Add gelatin and stir to dissolve.
8. Remove from heat and add remaining eggnog and rum extract.
9. Chill until partially set.
10. Whip cream until stiff then fold into eggnog mixture.
11. Fold in cherries and chocolate reserving some chocolate for garnish.
12. Chill until mixture mounds then turn into crust and chill.
13. Serve garnished with sweetened whipped cream and grated chocolate.
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