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Misc: Eggnog Pie with Pecan Crust

Source of Recipe

Internet


List of Ingredients

Crust:

1 cup all-purpose flour
1/2 cup sugar
1/2 cup butter
2/3 cup pecans, chopped
1/2 cup semi-sweet chocolate chips

Filling:

2-1/2 cups whipping cream
1/2 cup sugar
1/4 cup rum
1/2 teaspoon nutmeg
1 envelope unflavored gelatin
1/4 cup cold water
6 egg yolks, lightly beaten
1 tablespoon butter



Recipe

To make crust: preheat oven to 350 degrees. Cut butter into flour until crumbly. Sit in sugar and pecans. Dump mixture into 9” Doughmakers pie pan and using your fingers, press around the sides and bottom to form crust. Bake for approximately 10 minutes until light golden brown. Take out of oven, spread chocolate chips in the crust, and allow heat to soften. Then spread carefully to cover bottom of crust and allow to cool. (If you chips don’t soften enough, you may return the pie pan to the oven briefly.)

To make filling: Stir together cream, sugar, rum and nutmeg in top of double boiler. Cook over gentle heat until sugar dissolves, approximately 15 minutes. Meanwhile, sprinkle gelatin over cold water in a small bowl, let stand 1 minute.

Cooking Instructions: Gradually whisk about 1/4 of warm cream mixture into egg yolks. Add to remaining warm cream, whisking constantly. Whisk in soft gelatin. Cook over hot water in double boiler until gelatin dissolves and the custard reaches 160 degrees. Remove from heat. Add 1 tablespoon butter, stirring gently until melted. Cool to room temperature. Pour filling into prepared crust. Gently cover with plastic wrap directly on top of custard. Chill at least 4 hours until firm.

Sprinkle with powdered sugar, nutmeg and a dollop of whipping cream