Eggnog Pie with Blueberries
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Egg yolks||3 , beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Baked 9 inch pastry shell||1|
|Sugared blueberries/Blueberry sauce||1 Cup (16 tbs) (Adjust Quantity As Needed For Serving)|
In top of double boiler, mix the 1/3 cup sugar, the gelatin, and salt.
Add egg yolks and milk.
Cook and stir over hot, not boiling, water till mixture is slightly thick.
Remove from' heat; add vanilla.
Chill, stirring occasionally, till mixture mounds slightly when spooned.
Beat egg whites to soft peaks.
Gradually add 1/4 cup sugar, beating to stiff peaks.
Beat gelatin mixture just till smooth; fold into egg whites.
Fold in whipped cream.
Pile into cooled pastry shell (have edges crimped high).
Serve with blueberries.