Menu

Eggnog Chiffon Pie

  • Details
  • Related Items

Eggnog Chiffon PieOne sure sign that winter has arrived is the appearance of eggnog in the grocery stores. We’re going to use that distinctive flavor here in this light and airy Eggnog Chiffon Pie, but we’ll also be giving it a subtle new make-over by substituting mace for the traditional nutmeg. This allows the mellow, earthier tones of the mace to shine through, tempered by a judicious touch of spirits. Typically, a chiffon pie gets it’s soft, pillowy texture from a combination of whipped cream, whipped raw egg whites and a cooked creme anglaise, or custard sauce, stabilized with a little gelatin. In the interest of food safety we’re opting to make a Swiss Meringue with the whites, which quickly cooks the eggs to a safe temperature before whipping them up. The crust includes more spices and ground pecans, providing a satisfying crumbly contrast to the smooth, creamy filling.

Note: The amount of filling here will fill 1- deep 9″ or shallow 10” pie. You can also use a regular shallow 9” pan, but you will have extra filling (yum!).

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Mace Caramels

Gingerbread Caramels

Some spices are just born leaders, with big loud voices and an overwhelming presence. Mace can be one of those show-offs, unless properly tamed. Mace is actually the lacy outer covering of the nutmeg, but …

Mace blade onion cloute

Heavenly Béchamel and More Fun with Mace Blades

Of the five classic French “mother sauces,” béchamel gives us some of the most rich small sauces. Although béchamel may be the most simple to prepare, that doesn’t mean it can’t also show off some pretty …

Mace Gnocchi

Mace Gnocchi with Butternut Squash

This hearty fall fare makes a great family meal and brings together some of the best flavors of the season. Potato gnocchi and butternut squash are a perfect pair but instead of hinting at mace …

Sri Lankan Banh Mi

The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …