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Receta Christmas Eggnog Pie
by Adam Janowski

Christmas Eggnog Pie

At first I thought this recipe was going to be way too sweet, but the whipping cream and egg whites lightened it up. Definitely was a big hit at two Christmas celebrations this year! Got so many rave reviews and requests for the recipe that I've posted it here. Enjoy!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • Crust
  • 1 9” Pillsbury pastry pie crust, baked
  • Filling
  • 1/2 cup dulce de leche caramel
  • 1 tablespoon whipping cream
  • 1/2 cup + 1 tablespoon coarsely chopped and toasted pecans divided
  • 1 large (4.6 ounce) package Jello Cook and Serve vanilla pudding mix
  • 3 cups eggnog
  • 1/2 teaspoon ground nutmeg, divided
  • 2 egg whites
  • 1 teaspoon unflavored gelatin
  • 1 teaspoon water
  • 3 tablespoons milk
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon red and green candied fruit
  • 1 tablespoon toasted pecans

Direcciones

  1. Prepare pie crust as directed and allow to cool.
  2. Heat caramel in microwave for one minute. Whisk until smooth. Add cream and continue to whisk until cream is incorporated with caramel. Spread caramel on bottom of pie crust. Top with 1/2 cup toasted pecans. Refrigerate until caramel is cool.
  3. Combine pudding mix with eggnog and 1/4 teaspoon nutmeg. Cook over medium heat until pudding thickens and comes to a boil. About 10 minutes. Remove from heat. Allow to come to room temperature and then refrigerate until cool.
  4. Whip egg whites until stiff. Set aside.
  5. Combine unflavored gelatin with water. Heat 3 tablespoons of milk until boiling. Remove from heat and whisk in gelatin until completely dissolved. Set aside and allow to come to room temperature.
  6. Whip cream until soft peaks develop. Add powdered sugar and beat until incorporated. Carefully pour in gelatin and milk mixture while still beating cream. Whip until cream is stiff.
  7. In a large bowl, pour in pudding and whisk until lumps are gone. Fold in egg whites until completely incorporated with pudding. Fold in whipping cream in two batches into pudding/egg white mixture. Fold until completely incorporated.
  8. Spoon into pie shell. Sprinkle with a little nutmeg. Allow to cool in refrigerator overnight.
  9. Whip 1 cup cream until soft peaks develop. Add 1 tablespoon powdered sugar. Continue beating until stiff peaks form. Pipe whipping cream around edge of pie or spread over top. Garnish with candied fruit (optionally you can use red and green Maraschino cherries) and toasted pecans.