Best Christmas Eggnog Chiffon Pie Carrie Sheridan Recipes

CHRISTMAS EGGNOG CHIFFON PIE CARRIE SHERIDAN

Steps:

• Separate 8 large or extra large eggs into yolks and whites [i prefer to scrupulously detach/remove the white thingum in each egg, which is tedious].
• The best way to do this is to hold one yolk in your hand, letting its white drip into a bowl; as you put the yolk into a yolks bowl, pull off any white stuff; rinse your hands and towel dry; remove any white stuff from the egg white in a bowl with a spoon or by hand; put the white into the whites bowl -- this way, if some yolk gets into its white, you can set that egg aside without getting some yolk into all of the other whites and having to start over!
• Refrigerate whites [making SURE there is no white embryonic material in this].
• Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
• Continue on a low boil until the mixture thickens some, stirring constantly.
• Take the egg-milk mixture off the stove.
• Add 2 packages of gelatin dissolved into 1/4 cup water.
• Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
• Cover and chill in the refrigerator overnight.
• The next day, remove the egg whites from the refrigerate and let warm to room temperature.
• Prick pie shells with a fork and prebake.
• Set the shells aside to cool.
• Whip the 8 egg whites with 1/2 cup sugar until very stiff.
• Set aside.
• Whip the egg-milk custard mixture until very fluffy.
• Whip the 1/2 cup heavy cream.
• Fold the whipped cream into the whipped egg-milk custard mixture.
• Fold the stiff egg whites into the custard mixture.
• Turn out into cooled pie shells.
• Grate the Hershey's chocolate bar over both pies.
• Refrigerate until ready to serve.
• [you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
• Also you can substitute 2-3 ounces of bourbon for the rum.
• For children, you can just use rum flavoring - but often the kids like the hint of liquor.

EGGNOG PIE

Steps:

• 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.

CHRISTMAS EGGNOG PIE

Steps:

• Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 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 large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.

CHRISTMAS COOKED EGGNOG/CARRIE SHERIDAN

Steps:

• Place the eggs and sugar in a pan and whisk until light-colored and frothy.
• Whisk in 2 cups of the milk until thoroughly blended.
• Place the pan over medium heat, continuing to stir until the mixture thickens and coats the back of a wooden spoon -- about 5 minutes. If you are using a thermometer, the temperature should reach 160 degrees.
• Remove the pan from the heat and let it stand for about 5 minutes.
• Stir in the remaining 6 cups of milk, vanilla extract and nutmeg.
• Refrigerate at least 2 hours to allow to cool completely before serving.

HOLIDAY EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
• Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.

NEW YORK TIMES SOUR CREAM PUMPKIN /CARRIE SHERIDAN

Steps:

• Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
• Reduce the oven temperature to 350 degrees.
• Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
• Blend in the pumpkin puree.
• Beat the egg yolks and stir into the mixture.
• Add the sour cream and mix well.
• Cook over hot, not boiling, water until thick, stirring constantly.
• Beat the egg whites until they form soft peaks.
• Gradually beat in the remaining sugar.
• Fold into the pumpkin mixture.
• Turn into the pie shell and bake for 45 minutes, or until the top has browned.
• Serve with whipped cream, if desired.

EGGNOG CHIFFON PIE

Steps:

• Sprinkle gelatin over the 3 tablespoons of cold water to soften, approximately 5 minutes Blend next 4 ingredients thoroughly in top of double boiler. Place over boiling water and cook: stir until mixture just thickens. Remove from heat. Add gelatin: stir to dissolve. Add extract. Chill until thick (like syrup)
• Beat the whipping cream until thick but still smoth. Remove mixture from refrigerator and fold in cream Quickly beat egg whites to stiff foam: gradually beat in remaining sugar until stiff and shiny. Fold meringue into gelatin mixture: Quickly pour into pastry shell. When filling settles, sprinkle with nutmeg. May also sprinkle in finely chopped pistacios nuts. If you top your pie with the pistachios, then fold the nutmeg into the pie filling before placing in the shell