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Aunt Henny’s Holiday Eggnog Chiffon Pie

Aunt Henny's Holiday Eggnog Chiffon Pie

Aunt Henny’s Holiday Eggnog Chiffon Pie

Aunt Henny's Holiday Eggnog Chiffon Pie
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Course: PiesDifficulty: medium
Servings

9

servings

A creamy eggnog-flavored chiffon pie filling. Freshly-grated nutmeg really makes this pie stand out.

Ingredients

  • pie crust of your choice, pre-baked (traditional pie crust or graham cracker crust are fine)

  • 2 envelopes of Knox unflavored gelatin

  • 1/4 cup granulated sugar

  • 4 cups prepared eggnog, divided

  • 1 cup heavy whipping cream

  • 1/2 teaspoon freshly-grated nutmeg

  • 2 tablespoons rum or rum extract

  • 2 cups of sweetened whipped cream

  • additional sweetened whipped cream for garnish

  • maraschino cherries or additional grated nutmeg for garnish (pictured: grated nutmeg)


Directions

  • In the top of a double boiler, mix the 2 envelopes of Knox gelatin and 1/4 cup of sugar. Stir in 1 cup of the eggnog. Place over boiling water and continue stirring until gelatin and sugar are completely dissolved. Remove from heat. Add the remaining 3 cups of eggnog, heavy cream, nutmeg, and rum or rum extract. Chill until filling is the consistency of unbeaten egg whites (about an hour or so), then whip until light and fluffy. Fold in the unsweetened whipped cream. It is now ready for your pie shell! Garnish with dollops of whipping cream and maraschino cherries or grated nutmeg.

Notes

  • Submitted by “wendoger” who adds: “This was handed down to me from my aunt Henny. She always made it for my mom on her birthday which is November 26th, always close to Thanksgiving. My mom would hog the whole thing to herself…we were lucky if we got even one bite!!!