Recipe - Eggnog Chiffon Pie

1 cup Pillsbury's Best All Purpose
Flour, sifted
One half teaspoon Salt
1/3 cup Shortening
3 tablespoon Cold water
Eggnog Chiffon Filling
1 tablespoon Unflavored gelatin
One fourth cup Sugar
1/8 teaspoon Salt
3 Egg yolks; slightly beaten
1 One fourth cup Milk
3 Egg whites
One fourth cup Sugar
1 cup Whipping cream
1 teaspoon French's Vanilla
1 teaspoon French's Rum Extract
One half teaspoon French's Nutmeg
Additional nutmeg

Sift together flour and salt into mixing bowl. Cut in shortening until
particles are the size of small peas. Sprinkle with 3 to 4 tablespoons of
cold water over mixture while tossing and stirring lightly with fork. Add
water to driest particles, pushing lumps to side, until; dough is just
moist enough to hold together. Form into ball. Flatten to 1/2inch
thickness; smooth edges. Roll out on floured surface to a circle 1 1/2
inches larger than inverted 9inch piepan. Fit loosely into piepan. Fold
edge to form a standing rim; flute. Bake in hot oven (450 degrees) 10 to 12
minutes. Cool. Eggnog Chiffon Filling: Combine gelatin, sugar, and salt in
saucepan. Add egg yolks and 1 One fourth cups milk. Cook over low heat, stirring
constantly, until gelatin dissolves and mixture coats a metal spoon. Chill
until thickened but not set. Beat egg whites until soft mounds form.
Gradually add One fourth cup sugar, beating until stiff peaks form. Set aside.
Beat whipping cream with vanilla, rum extract, and nutmeg until thick. Fold
into gelatin mixture. Fold in beaten egg whites gently but thoroughly.
Spoon lightly into baked pie shell. Chill until firm, at least 2 hours. If
desired, sprinkle with French's nutmeg.

NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of
Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997