Eggnog Chiffon Pie

Name: Eggnog Chiffon Pie
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8
Cuisine: american
Ingredients: 1 7-g pkg gelatin powder; 3 large eggs, separated; 1/2 cup 2% milk; 1/3 cup plus 8 tsp granulated sugar, divided; 1 tbsp instant custard powder; 2 tsp vanilla bean paste or 1/2 tsp vanilla; 1/2 tsp kosher salt; 1/8 tsp freshly grated nutmeg; 1 tbsp spiced rum or 1 tsp rum extract; 1 9-in. baked pie shell (pastry or graham cracker); Whipped cream; Sugared cranberries (see below); Crushed pistachios

Prep Time25 mins
Total Time1 hr
Makes8 to 12 servings

*PLUS chilling time

Eggnog chiffon pie. (Recipe by Tara O'Brady. Produced by Aimee Nishitoba. Photo by Christie Vuong. Food Styling by Eshun Mott. Prop Styling by Madeleine Johari.)

Just can't get enough eggnog? This decadent eggnog chiffon pie from recipe developer Tara O'Brady is destined to become a holiday favourite.

Ingredients

1 7-g pkg gelatin powder
3 large eggs, separated
1/2 cup 2% milk
1/3 cup plus 8 tsp granulated sugar, divided
1 tbsp instant custard powder
2 tsp vanilla bean paste or 1/2 tsp vanilla
1/2 tsp kosher salt
1/8 tsp freshly grated nutmeg
1 tbsp spiced rum or 1 tsp rum extract
1 9-in. baked pie shell (pastry or graham cracker)
Whipped cream
Sugared cranberries (see below)
Crushed pistachios

Instructions

Bring a saucepan filled with 1 in. of water to a simmer over medium-low.
Sprinkle gelatin powder over 1⁄4 cup cold water in a small bowl. Set aside.
Whisk egg yolks with milk, 1/3 cup sugar, custard powder, vanilla bean paste, salt and nutmeg in metal bowl that will fit over the simmering saucepan without bottom touching the water. Place bowl over saucepan. Cook, stirring often with a silicone spatula, until mixture is shiny and thickened, 12 to 15 min. Remove from heat and stir in gelatin and rum. Set aside, stirring occasionally, until room temp.
Whisk egg whites in bowl of a stand mixer fitted with the whisk until foamy, about 30 sec. Add 8 tsp sugar in a stream while whisking. Increase speed to high. Whip to stiff, glossy peaks, about 90 sec.
Fold meringue into the custard in three additions until no streaks remain. Scrape filling into pie shell, working quickly and shaking pan gently to smooth the top.
Refrigerate pie for 4 hrs or overnight. Spread whipped cream overtop and garnish with sugared cranberries and crushed pistachios.