Eggnog Chiffon Pie
Submitted by shabarb
Eggnog chiffon pie in a flaky homemade crust with a light, airy filling of custard, whipped cream, rum extract, and nutmeg set with gelatin. A holiday dessert classic.
This pie captures the flavor of eggnog in a light, cloud-like chiffon filling. Egg yolks cooked into a custard base, then folded with whipped cream and beaten egg whites, create a filling that’s rich but never heavy.
The filling technique takes a few steps but rewards the effort. A cooked custard of egg yolks, milk, sugar, and gelatin forms the base. Once chilled until it thickens (but before it sets), whipped cream flavored with vanilla, rum extract, and nutmeg gets folded in first, then stiffly beaten egg whites go in last for volume and airiness.
The crust is a standard shortening-based pie shell, blind-baked until golden. It needs to cool completely before the filling goes in, or the heat will deflate the chiffon.
Chill the finished pie at least two hours before slicing. A dusting of freshly grated nutmeg on top just before serving finishes the look.
Kitchen Tips
- The custard must coat the back of a metal spoon before you pull it off the heat. If it’s still thin and runny, keep stirring over low heat.
- “Thickened but not set” is the critical gelatin stage. Think the consistency of unbeaten egg whites. If the gelatin sets too firm, the filling won’t fold smoothly.
- Fold the egg whites in gently with a rubber spatula. Stirring deflates them and you lose the chiffon’s signature lightness.
- Use rum extract, not actual rum. Alcohol can interfere with the gelatin setting properly.
Variations
- Bourbon eggnog pie: Replace rum extract with bourbon extract for a deeper, woodsy warmth.
- Graham cracker crust: Skip the homemade pie shell and use a graham cracker crust for faster prep and a sweeter base.
Ingredients
Directions
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 ½-inch thickness; smooth edges. Roll out on floured surface to a circle 1½ inches larger than inverted 9-inch piepan. Fit loosely into piepan. Fold edge to form a standing rim; flute. Bake in hot oven (450 degrees) 10 to 12 minutes. Cool. Eggnog Chiffon Filling: Combine gelatin, sugar, and salt in saucepan. Add egg yolks and 1¼ 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 ¼ 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.
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