Kahlua Eggnog Pie
- 1 baked (9 inch) chocolate crumb shell (recipe below)
- 6 T. sugar
- 1 envelope plus 1 teaspoon unflavored gelatin
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 3 large eggs, separated
- 3/4 cup milk
- 1/4 cup Kahlua
- 1 cup whipping cream
- Additional whipped cream and candied fruit for decoration (optional)
Stir together 2 T. sugar, gelatin, salt and nutmeg in saucepan. Beat egg yolks. Add milk and combine with dry mixture. Cook over 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.
Beat egg whites to fine foam. Gradually beat in remaining 4 T. sugar, making a meringue. With same beater, beat cream stiff.
When Kahlua mixture begins to thicken, fold in cream and the meringue. If necessary, chill a few minutes until mixture mounds on a spoon. Then turn into cooled chocolate crumb shell (recipe below).
Chill 4 to 5 hours or overnight. At serving time, decorate with additional whipped cream dollops and candied fruit, if desired. Red and green maraschino cherries work well for the holidays.
Chocolate Crumb Shell
- 1-1/2 cups fine chocolate water crumbs
- 2 T. sugar
- 1/3 cup melted butter
Mix all ingredients together and press over bottom and up the sides of a lightly greased 9 inch pie pan. Bake at 350 degrees for 5 to 7 minutes. Cool before filling.
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