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Hootie's Eggnog-Walnut Pie

Source of Recipe


From "My Mother's Southern Desserts" by James Villas






List of Ingredients



• Dough for one 9-inch basic pie shell
  
• 1/4 cup crushed walnuts
  
• 1 envelope unflavored gelatin
  
• 3/4 cup milk
  
• 3 large eggs, separated
  
• 1/2 cup granulated sugar
  
• 1/4 tsp ground nutmeg
  
• 1/8 tsp salt
  
• 1 tsp pure rum extract
  
• 1 tsp pure vanilla extract
  
• 1/2 cup heavy cream
  






Instructions



1. Preheat the oven to 425° F. Grease a 9-inch pie plate and set aside.
   
   
2. To prepare the pie shell, roll out the dough on a lightly floured work surface to generously fit a greased 9-inch pie plate. Sprinkle the walnuts over the dough, press them into the dough, and fit the dough into the prepared pie plate, trimming off any excess and crimping the edges. Bake until lightly browned, about 13 minutes; then let cool completely.
   
   
3. To make the filling, soften the gelatin in 1/4 cup of the milk in a small bowl and set aside. In the top of a double boiler over simmering water, combine the egg yolks, 1/4 cup of the sugar, the nutmeg, salt, and the remaining 1/4 cup milk and stir until the mixture thickens and coats the back of a spoon. Add the softened gelatin and stir well until the gelatin is completely dissolved. Remove from the heat and let cool, then stir in the rum and vanilla extracts until well blended.
   
   
4. In a small bowl, whip the heavy cream with an electric mixer until stiff peaks form. Set aside and thoroughly wash and dry the beaters.
   
   
5. In a medium-size mixing bowl, beat the egg whites with the mixer until stiff peaks form, then gradually beat in the remaining 1/4 cup sugar and, using a rubber spatula, fold the whites into the gelatin mixture. Fold the whipped cream thoroughly into the mixture, then scrape the mixture into the prepared pie shell.
   
   Chill the pie well before serving.