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Christmas Pies
Eggnog Pie
1 9-inch graham cracker crust
3 eggs, separated
1/2 c. sugar
1/4 tsp. nutmeg
1/8 tsp. salt
1 c. coffee cream
1 tsp. rum flavoring
1 Tbs. unflavored gelatin
1/4 c. warm water
In a mixing bowl beat the egg yolks. Blend in sugar, nutmeg
and salt. Pour mixture into top of a double boiler over boiling water. Gradually stir in
cream and cook, stirring constantly until the mixture coats a metal spoon. set aside. In a
cup stir together till dissolved the gelatin in the warm water.
Stir rum flavoring and dissolved gelatin into hot egg mixture. Let cool. Beat egg whites
to stiff peak stage and fold into mixture. Pour into pie shell. Chill.
Yorkshire Ginger Pie
1 9-inch pre baked gingersnap crust
1 pkg. unflavored gelatin
1/2 c. sugar (divided)
1/4 tsp. salt
4 eggs, separated
3/4 c. milk
1 1/2 tsp. vanilla
1/4 tsp. cream of tarter
1 c. whipping cream, whipped
1/2 c. candied ginger, slivered
Combine gelatin, 1/4 c. sugar, and salt with beaten egg yolks in the top of a double boiler over very hot water. Stir in milk and cook mixture, stirring constantly, until it thickens. Blend in vanilla and cream of tartar. Remove from heat and let cool. Then refrigerate, stirring 15 minute intervals until mixture will mound. Blend in the other 1/4 cup sugar and beat mixture till stiff. Fold in candied ginger, then whipped cream. Pour into ginger crust. Chill completely before serving.
Pie Crusts
Basic Pie Crust (single 8 or 9-inch pie)
1 1/2 c. flour, sifted
1/2 tsp. salt
1/2 c. shortening
1/4 c. cold water
Sift flour and salt into a mixing bowl. Cut in shortening with a pastry blender or two knives. Shape dough into a ball and roll out to size. Bake in 450* oven. For pre-baked pie shells only 10-12 minutes till lightly browned.
Double Crust (8 or 9-inch)
2 c. flour, sifted
3/4 tsp. salt
1/2 c. shortening
1/3 c. cold water
Graham Cracker Crust
1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 Tbs. butter, melted
Combine ingredients in a bowl and mix thoroughly. Press into a 9-inch pie pan. Bake in 375* oven 6-8 minutes.
Gingersnap Crust
1 1/4 c. crushed gingersnaps
1/2 c. finely chopped nuts
1/3 c. butter, melted
1/3 c. sugar
Blend ingredients together and press into 9-inch pie pan. Bake in 350* oven 8-10 minutes. Cool before filling.
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