Dave Bugg wrote:
>
> I posted this last year, and recently had a request to post it again this
> year. It is rich and tasty and will be a hit.
>
> Ingredients
>
> 8 tsp unflavored gelatin
> ½ cup cornstarch
> 2 cup sugar
> 1 tsp salt
> 4 cups milk.
> 12 egg yolks
> 6 tsp vanilla extract
> 3 tsp almond extract
> 2 pints whipping cream that has been whipped.
> Pre-made pie crusts. I prefer the Pillsbury brand. Bake them ahead according
> to directions.
>
> In a saucepan, add together:
>
> Gelatin
> Sugar
> Cornstarch
>
> Procedure
>
> · Over medium heat, gradually add the milk, constantly stir until it
> thickens and boils. Then boil for one minute.
> · Remove from heat. Gradually stir the hot mixture into the egg
> yolks.
> · Return the mixture into the saucepan.
> · Bring to a boil WHILE CONSTANTLY STIRRING.
> · Remove from heat.
> · Add vanilla and almond extract.
> · Place saucepan into a large container of ice-water until the
> mixture cools enough to form mounds when dropped from a spoon into the
> saucepan.
> · Gently, but thoroughly, fold in the whipped cream.
> · Pour the mixture into pie crusts. Sprinkle with nutmeg to taste.
> · Cover with cling-wrap by placing tooth-picks in the pie to hold
> cling-wrap off the top.
> · Place in the refrigerator to chill. PLEASE NOTE: make sure your
> refrigerator doesn't reek from other odors, 'cause the pie WILL pick up the
> flavor. Damhikt.
>


Sounds good. My wife has a recipe for Egg Nog Pie from an old
Gourmet Magazine back in the 70s. The gelatine is softened in
white Vermouth and there is rum in the whipping cream. The crust
is made with ground pecans, sugar and butter. The pie is
garnished with chocolate curls.