Eggnog Pie in Pecan Crust

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== Ingredients ==
=== Pecan crust ===
* 2½ cup ground pecans (9oz)
* ⅓ cup granulated sugar
* ¼ cup butter, melted, unsalted
=== Eggnog filling ===
* 2 pack unflavored gelatin
* ¼ cup cold water
* 2 tbsp brandy
* 6 egg yolks
* ½ cup granulated sugar
* 2 cup scalded milk
* 2 tsp vanilla extract
* ¼ cup dark rum
* 1 cup heavy cream
=== Cream topping ===
* 1 cup heavy cream
* 2 tbsp confectioner's sugar
* chocolate curls and raspberries for garnish
== Directions ==
=== Pecan crust ===
# Butter 10 in. Pie plate.
# In medium bowl, combine pecans, sugar and melted butter. Mix well.
# Press firmly into pie plate.
# Cover and refrigerate 30 minutes while preheating oven to 375°F.
# Bake crust until lightly browned (about 15 - 20 min).
=== Eggnog filling ===
# In a small bowl sprinkle gelatin over cold water and brandy and allow to soften.
# While that soaks, combine egg yolks and sugar in small mixer bowl and mix at high speed with electric mixer until mixture forms ribbons when beaters are lifted.
# Pour into large heavy saucepan and slowly stir in hot milk.
# Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the spoon (and/or thermometer registers 172°F).
# Do not boil.
# Remove from heat and stir in softened gelatin until dissolved.
# Stir in vanilla and rum.
# Pour custard into a medium bowl set into a larger bowl of ice and water and allow to cool, stirring frequently.
# When it begins to set around the edges, remove from ice bath (do not allow to set completely).
# In chilled bowl, beat cream to soft peaks and fold gradually into custard.
# If necessary, refrigerate filling a few minutes until it mounds when spooned.
# Pile filling into crust and refrigerate until set (about an hour).
=== Cream topping ===
# In chilled medium bowl, whip cream and confectioners sugar to stiff peaks and pile on top of pie.
# Garnish with chocolate curls and raspberries.
Category:Pie Recipes