Kahlua Eggnog Pie
Author/Submitted by: Servings: 8 Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients: 1
Baked 9-inch Chocolate
-Crumb Shell (below) 1
Env plus 1 tsp unflavored
-gelatin 6
tablespoons
Sugar 1/4
teaspoon
Salt 1/4
teaspoon
Nutmeg 1/4
cup
Kahlua 3
lg
Eggs,
separated
1
cup
Whipping cream 3/4
cup
Milk
Candied fruit decoration
-if desired
-----CHOCOLATE CRUMB SHELL----- 1 1/2
cups
Fine chocolate wafer
-crumbs 2
tablespoons
Sugar 1/3
cup
Melted butter
Directions:
Bake and cool Chocolate Crumb Shell. Stir together 2 tablespoons sugar, gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks. Add milk and combine with dry mixture. Cook over moderately low heat, stirring constantly, just until mixture thickens. Do not allow to boil. Remove from heat, cool, and stir in Kahlua.Chill a few minutes. When mixture begins to thicken, beat egg whites to fine foam. Gradually beat in remaining 4 tablespoons sugar, making a meringue. With same beater, beat cream stiff. Fold cream into gelatin mixture, then meringue. If necessary, chill a few minutes until mixture mounds on a spoon. Then turn into cooked crust, and chill 4-5 hours or overnight.At serving time, decorate with additional whipped cream and candied fruit, if desired. Makes 1 9-inch pie. 8 servings. CHOCOLATE CRUMB SHELL: Mix together fine chocolate wafer crumbs, sugar and melted butter.Press over bottom and up sides of lightly greased 9-inch pie pan (1 1/2-inches deep). Bake in 350F oven for 5-7 minutes. Cool before filling. FROM: DOONNA HARTMAN (HDDW83B).
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