Eggnog Pie In Pecan Crust

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Servings: 6 Difficulty: Advanced
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Latin-American-style sweet and satisfying dessert that brings home-style flavor to your table
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This Latin-American dessert features Ground pecans (9oz, Granulated sugar, Butter, melted, unsalted. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Eggnog Pie In Pecan Crust

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1221.5

Description

This Latin-American dessert features Ground pecans (9oz, Granulated sugar, Butter, melted, unsalted. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. EGGNOG FILLING *** 2 pk Unflavored gelatin 1/4 c Cold water 2 tb Brandy 6 Egg yolks 1/2 c Granulated sugar 2 c Scalded milk 2 ts Vanilla extract 1/4 c Dark rum 1 c Heavy
  2. cream
  3. CREAM TOPPING *** 1 c Heavy
  4. cream 2 tb Confectioners sugar Chocolate curls and Raspberries for
  5. garnish PECAN CRUST: Butter 10 in.
  6. pie plate.
  7. In medium bowl, combine pecans, sugar and melted butter.
  8. Mix well.
  9. Press firmly into pie plate.
  10. Cover and refrigerate 30 minutes while preheating oven to 375 F (191&# 194;°C).
  11. Bake crust until lightly browned (about 15 - 20 min.) EGGNOG FILLING: In a small bowl
  12. sprinkle gelatin over cold water and brandy and
  13. allow to
  14. soften .
  15. While that soaks,
  16. combine egg yolks and sugar in small mixer bowl and
  17. mix at high speed with electric mixer until mixture forms ribbons when beaters are lifted.
  18. Pour into large heavy saucepan and slowly stir in hot milk.
  19. Cook over medium-low
  20. heat , stirring constantly, until mixture thickens enough to
  21. coat the spoon (and/or thermometer registers 172 F).
  22. DO NOT BOIL.
  23. Remove from heat and stir in softened gelatin until disolved.
  24. Stir in vanilla and rum.
  25. Pour custard into a medium bowl
  26. set into a larger bowl of ice and water and
  27. allow to
  28. cool , stirring frequently.
  29. When it begins to set around the edges, remove from ice bath (do not allow to set completely).
  30. In chilled bowl, beat cream to soft peaks and fold gradually into custard.
  31. If necessary, refrigerate filling a few minutes until it mounds when spooned.
  32. Pile filling into crust and refigerate until set (about an hour).
  33. CREAM TOPPING: In chilled medium bowl, whip
  34. cream and confectioners sugar to stiff peaks and pile on top of pie.
  35. Garnish with chocolate curls and raspberries

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1221.5kcal
% Daily Value *
Total Fat 120.2g185%
Saturated Fat 21.1g106%
Cholesterol 32.2mg11%
Sodium 96.7mg5%
Total Carbohydrate 40.9g14%
Dietary Fiber 14.4g58%
Sugars 26.0g
Protein 13.9g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 9oz, baking, boiling, butter, crust, dessert, eggnog, granulated, ground, latin-american, melted, pecan, pecans, pie, sugar, title, unsalted, vegetarian
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