Eggnog Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 envelope unflavored gelatin
• 1 cup half-and-half
• 3 large eggs, separated
• 3/4 cup sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 4 -6 tablespoons light rum
• 1 cup whipping cream
• 1 9-inch baked pie crust
• 1/2 cup grated semisweet chocolate

Recipe

• 1 pour 1/4 cup water into a small bowl.
• 2 sprinkle gelatin over water and set aside to soften.
• 3 in heavy 3 quart pan, heat half-and-half over medium heat until steaming.
• 4 while half-and-half heats, combine egg yolks in a small bowl with 1/2 cup sugar and the nutmeg; whisk until smooth.
• 5 add 2-3 tablespoons of the hot half-and-half to the egg yolk mixture and whisk until smooth.
• 6 return tempered yolk mixture to the pan.
• 7 cook over medium-low heat, stirring constantly until mixture has reached 160°f on an instant-read thermometer and has thickened enough to coat a metal spoon, about 5 minutes.
• 8 pour custard into a large bowl.
• 9 stir in softened gelatin until dissolved, then stir in vanilla and rum.
• 10 refrigerate, stirring occasionally, until custard is chilled and mounds slightly when dropped from a spoon.
• 11 in a large bowl of an electric mixer, beat egg whites on high speed until frothy.
• 12 add remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition.
• 13 continue to beat until sugar is dissolved and meringue holds glossy, stiff peaks.
• 14 in another bowl, whip cream until it holds soft peaks.
• 15 fold about a cup of the egg whites into custard, then fold the mixture into remaining egg whites.
• 16 fold in whipped cream, then spoon into crust.
• 17 refrigerate pie until firm, 3 to 4 hours, or for up to 24 hours.
• 18 garnish with grated chocolate right before serving.