Cels Eggnog Pie Recipes

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

PUMPKIN - EGGNOG PIE

Steps:

• Preheat oven to 425 degrees.
• In a medium bowl, beat pumpkin, eggs, sugar, spices, and salt until smooth.
• Slowly stir in eggnog.
• Pour into crust; bake 15 minutes.
• Refduce heat to 350 degrees.
• Bake 35 to 40 minutes longer or until a knife inserted in center comes out clean.
• Cool; cover and store in refrigerator.

CEL'S EGGNOG PIE

Steps:

• Mix gelatin, sugar, salt and eggnog. Warm over low heat until gelatin is dissolved.
• Chill mixture. Fold in whipping cream, rum, and vanilla.
• Pour into baked pie shell.
• Garnish with nuts, red and green cherries.