Friday is PIE DAY!

This is a perfect holiday pie-creamy, fluffy, flavorful and festive.  I discovered it about 5 years ago, and love to make a couple every year for parties or just as a special treat. 

Eggnog Pie
1 c milk
1/2 c sugar
2 T cornstarch
1 t salt
3 egg yolks, beaten
1 t gelatin
1 T cold water
1 T butter
1 t vanilla
1 c heavy cream, whipped
fresh nutmeg
1 baked pie shell

-scald milk in top of a double boiler
-combine sugar, cornstarch, salt and mix
-add dry mixture to the scalded milk, and cook about 5 minutes, until it is thick and smooth
-cook 15 minutes more, stirring constantly
**This process takes some patience, because it honestly seems like an eternity when you are standing at
the stove stirring this mixture-it might take more than 20 minutes.  You want to make sure that the mixture is nice and creamy and thick, or your pie will be slightly runny in the end.  Just hang in there!
-temper the beaten egg yolks with a bit of this mixture, then add all yolks to mixture and cook
3 minutes more in double boiler
-mix gelatin and cold water, then immediately add to mixture
-add butter
-remove from heat and let this cool to room temp

(your cooled mixture should look nice and thick like this.)

-add vanilla and fold in whipped cream

-pour into prepared pie shell, and top with freshly grated nutmeg
-chill and serve!


To prebake a pie shell:

-prepare single pie crust and place in baking pan
-line pie shell gently with foil
-fill with dried beans (or rice, or pie weights-whatever you have)
-bake at 350 for 35 minutes (until crust is nice and golden)
-remove foil and filler
-let cool on rack