Monday, November 24, 2014

Best Thanksgiving Dessert Ever!

 Note:  (This post was actually added to the blog last Thanksgiving) There are quite a few new readers of this blog so I wanted to repost this guide to cooking my family's favorite Thanksgiving dessert which I'll be making at my sister's in Austin this Thanksgiving.

One of my family's Holiday traditions is Eggnog Pie.  The typical response I get whenever I ask fellow RV'ers if they have ever had it is "What is that?".  Then after I describe it the almost unanimous response is "Mmmmmm....that sounds good!"  So, instead of the usual life on the road/ campground review stuff I thought I'd list the recipe that's been handed down within my family for generations and take some photos of my progress making it (somehow I am the only person in my immediate family who can manage to make this recipe...go figure!)


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!
2) After removing the now "mounding" eggnog mixture from the refrigerator fold in the almond and vanilla flavorings along with the fruit cocktail.  Then carefully fold in the whipped whip cream being careful to maintain the "fluffiness" of the whipped cream.  (I always add 1/4 cup of sugar to the whip cream while whipping it but this is up to you). 

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.
4)  Enjoy!

Not long for this world!
 One year I think I got some expired gelatin and the pie never "hardened".  Rather than trying to serve soupy pie I placed the pie in the freezer overnight and served it as kind of like an ice cream was non-traditional but still delicious!

Good luck with your pie and Happy Thanksgiving, everybody!

Thanks for reading!

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