2 cups eggnog 1 cup whipped cream
1 envelope plain gelatin 1 1/2 tsp. vanilla flavoring
1/4 cup sugar 1/4 tsp. almond extract
1/4 tsp. salt 1 - 9 inch graham cracker pie shell
1 can fruit cocktail, well drained
|Ingredients in my sister's kitchen in Austin. Pie shell not pictured.|
1) In a pan mix together the gelatin, sugar and salt. Slowly stir in the eggnog. Warm the eggnog mixture over LOW heat until the gelatin is completely dissolved occasionally stirring. You will initially see little bubbles of gelatin in the mixture, then, as the temperature slowly rises there will be fewer and fewer gelatin bubbles till they are dissolved. Do not let the mixture come to a boil. Chill the mixture in the refrigerator until it will "mound" slightly when dropped from a spoon.
|No boiling and no gelatin bubbles!|
3) Pour the final eggnog / whipped cream mixture into a 9 inch pie shell and chill in the refrigerator for 3 - 4 hours prior to serving.
|I'm lazy, I buy the shell but you can make it if you want.|
|Not long for this world!|
Good luck with your pie and Happy Thanksgiving, everybody!
Thanks for reading!