Egg Nog Chiffon Pie

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  • 2 tsp unflavored gelatin
  • 1 cup cold water
  • 1 cup Kemps Golden EggNog
  • 3 egg yolks, lightly beaten
  • 2 Tbsp granulated sugar
  • 1 tsp nutmeg
  • 1 cup Kemps Whipping Cream
  • 1 Tbsp confectioners sugar
  • 1 (9-inch) ready-made graham cracker crust



  1. Sprinkle the gelatin over the cold water until softened.
  2. Place the EggNog, egg yolks, sugar and nutmeg in the top of a double boiler. Whisk until well combined and cook stirring constantly until mixture is the consistency of thick cream, about 7 minutes.
  3. Remove from heat, stir in the dissolved gelatin and set in a pan of ice water. Stir until mixture mounds when dropped with a spoon.
  4. Whip the cream with confectioners sugar until stiff, fold the cream into the EggNog mixture. Pour the mixture into the crust and chill. Sprinkle with nutmeg before serving.

Serves 6-8

Per serving: 364 calories; 4.8 grams protein; 25 grams fat; 11.6 grams saturated fat; 31.7 grams carbohydrates; 217.1 milligrams sodium; 81.8 milligrams calcium; 0.4 grams fiber

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