Eggnog Chiffon Pie

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour - sifted
1/2 teaspoon	2.5ml	Salt
1/3 cup	65g / 2.3oz	Shortening
3 tablespoons	45ml	Cold water
		Eggnog Chiffon Filling
1 tablespoon	15ml	Unflavored gelatin
1/4 cup	49g / 1.7oz	Sugar
1/8 teaspoon	0.6ml	Salt
3		Egg yolks - slightly beaten
1 1/4 cups	296ml	Milk
3		Egg whites
1/4 cup	49g / 1.7oz	Sugar
1 cup	237ml	Whipping cream
1 teaspoon	5ml	Vanilla
1 teaspoon	5ml	Rum extract
1/2 teaspoon	2.5ml	Nutmeg
		Additional nutmeg

Recipe Instructions

Sift together flour and salt into mixing bowl. Cut in shortening until particles are the size of small peas. Sprinkle with 3 to 4 tablespoons of cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until; dough is just moist enough to hold together.

Form into ball. Flatten to 1/2-inch thickness; smooth edges.

Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fit loosely into pie pan. Fold edge to form a standing rim; flute.

Bake in hot oven (450F) 10 to 12 minutes. Cool.

Eggnog Chiffon Filling: Combine gelatin, sugar, and salt in saucepan. Add egg yolks and 1 1/4 cups milk. Cook over low heat, stirring constantly, until gelatin dissolves and mixture coats a metal spoon. Chill until thickened but not set. Beat egg whites until soft mounds form.

Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside. Beat whipping cream with vanilla, rum extract, and nutmeg until thick. Fold into gelatin mixture. Fold in beaten egg whites gently but thoroughly. Spoon lightly into baked pie shell.

Chill until firm, at least 2 hours. If desired, sprinkle with French's nutmeg.

NOTES : "Developed by Ann Pillsbury"

Source:
Best Loved Foods of Christmas, Pillsbury, undated booklet

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