Name: Homemade Eggnog Pie
Prep time: 40 min
Yield: 8 servings
Ingredients: 1-1/8 teaspoons unflavored gelatin; 1/4 cup cold water; 3/4 cup sugar; 2 tablespoons cornstarch; 2/3 cup 2% milk; 3 egg yolks, lightly beaten; 1 teaspoon vanilla extract; 1-1/2 cups heavy whipping cream, whipped; Pastry for single-crust pie (9 inches); 1/8 teaspoon ground nutmeg

This dessert is a festive finale. It is rich and scrumptious.—Katherine Kuhlemeier, Pearl City, Illinois

Ingredients

1-1/8 teaspoons unflavored gelatin

1/4 cup cold water

3/4 cup sugar

2 tablespoons cornstarch

2/3 cup 2% milk

3 egg yolks, lightly beaten

1 teaspoon vanilla extract

1-1/2 cups heavy whipping cream, whipped

Pastry for single-crust pie (9 inches)

1/8 teaspoon ground nutmeg

Instructions

1 In a small bowl, soften gelatin in cold water; set aside.

2 In a large saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in gelatin and vanilla.

3 Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until set, about 2 hours.