Aunt Henny's Holiday Eggnog Chiffon Pie Filling

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!!!

2 envelopes of Knox unflavored gelatin
1/4 cup sugar
4 cups prepared eggnog
1 cup heavy whipping cream (no sugar or flavoring added)
1/2 teaspoon nutmeg
2 tablespoons rum or rum extract
2 cups of sweetened whipped cream
additional sweetened whipped cream for garnish
maraschino charries for garnish

Mix in the top of a double boiler, the 2 envelopes of Knox gelatin and 1/4 cup of sugar. Stir in 1 cup of 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, 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.

Note: Submitted by wendoger.

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