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EGGNOG PIE WITH RASPBERRY SAUCE




Source of Recipe


my sister, Jan






List of Ingredients



• 9” Short Pie Shell:
  
• 1 cup Bisquick
  
• 1/4 cup butter or margarine
  
• 3 Tbsp. boiling water
  
• Filling:
  
• 2 Tbsp. unflavoured gelatin
  
• 1/4 cup cold water
  
• 2 cups eggnog
  
• 1 Tbsp. rum
  
• 1 cup chilled whipping cream
  
• nutmeg
  
• Raspberry Sauce:
  
• 2 pkg. (10 oz. each) frozen raspberries, thawed
  
• 2 Tbsp. cornstarch
  
• 1/2 cup sugar
  






Instructions



1. Mix Bisquick and butter; add water and stir vigourously until dough forms a ball and cleans sides of bowl; dough will be puffy and soft. Pat dough into a 9-inch pie plate with floured hands, bringing up dough to the edge of the plate. Flute edge, if desired. Bake until light brown – 8 to 10 minutes. Cool. Stir gelatin into cold water. Heat 1 cup of the eggnog to boiling, stirring constantly; stir in gelatin mixture until dissolved; stir remaining eggnog and rum into the mixture. Refrigerate until mixture mounds slightly. Beat cream in a chilled bowl until stiff. Fold 1 cup whipped cream into eggnog mixture. Pour into the shell. Cover and refrigerate for 8 hours. Spoon remaining whipped cream in 6 mounds around edge of the pie. Sprinkle with nutmeg. Serve with sauce.
   Sauce: Press raspberries through a sieve. Mix sugar and cornstarch and stir into raspberries in a saucepan. Heat to boiling stirring constantly, then boil and stir for one minute. Cool. Stir in rum.