MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggnog Pie
Categories: Pies, Pastry,
Yield: 6 servings

Dough for single-crust pie
1 tb Unflavored gelatin
1/4 c Cold water
1/3 c Sugar
2 tb Cornstarch
1/4 ts Salt
2 c Store bought eggnog
1 ts Vanilla extract
1 ts Rum extract
1 c Heavy whipping cream;whipped
Ground cinnamon or nutmeg;
- opt

On a lightly floured surface, roll dough to a 1/8" thick
circle; transfer to a 9" pie plate. Trim to 1/2 beyond
rim of plate; flute edge. Refrigerate 30 minutes.

Set oven @ 425-|F/218-|C.

Line crust with a double thickness of foil. Fill with
pie weights, dried beans or uncooked rice. Bake on a
lower oven rack until edge is golden brown, 20-25
minutes. Remove foil and weights; bake until bottom is
golden brown, 3-6 minutes longer. Cool on a wire rack.

In a small bowl, sprinkle gelatin over water; let stand
1 minute. In a saucepan, combine the sugar, cornstarch
and salt. Stir in eggnog until smooth. Bring to a boil;
cook and stir for 2 minutes or until thickened. Stir in
gelatin until dissolved. Remove from the heat; cool to
room temperature.

Stir in extracts; fold in whipped cream. Pour into
crust. Refrigerate until firm. If desired, dust pie with
cinnamon or nutmeg.

Florence Shaw, East Wenatchee, Washington

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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