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La Belle Cuisine
Hootie’s
Eggnog-Walnut Pie
My Mother's Southern Desserts:
More than 200 Treasured Family Recipes
for Holiday and Everyday Celebrations
by James Villas with Martha Pearl Villas,
1998, William
Morrow and Co., Inc.
 
“Since
the walnuts are in the crust instead of the filling, this glorious pie
developed by Mother and my sister, Hootie, is one of the most distinctive
I’ve ever tasted. Because of its eggnog flavor, I like to serve it at
Thanks-
giving or Christmas, while Mother’s favorite occasion seems to be
one
of her guild or Charity League meetings, book club sessions, or
bridge
games...”
Dough
for one 9-inch basic pie shell
1/4 cup crushed walnuts
1 envelope unflavored gelatin
3/4 cup milk
3 large eggs, separated
1/2 cup granulated sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 teaspoon pure rum extract
1 teaspoon pure vanilla extract
1/2 cup heavy cream
Preheat
the oven to 425 degrees F. Grease a 9-inch pie plate and
set aside.
To
prepare the pie shell, roll out the dough on a lightly floured work
surface to generously fit a greased 9-inch pie plate. Sprinkle the walnuts
over the dough, press them into the dough, and fit the dough into the
prepared pie plate, trimming off any excess and crimping the edges.
Bake till lightly browned, about 13 minutes, then let cool completely.
To
make the filling, soften the gelatin in 1/4 cup of the milk in a small
bowl and set aside. In the top of a double boiler over simmering water,
combine the egg yolks, 1/4 cup of the sugar, the nutmeg, salt, and the
remaining 1/4 cup milk and stir till the mixture thickens and coats the
back of a spoon. Add the softened gelatin and stir well till the gelatin
is completely dissolved. Remove from the heat and let cool, then stir in
the rum and vanilla extracts till well blended.
In a small bowl, whip
the heavy cream with an electric mixer till stiff
peaks form. Set aside
and thoroughly wash and dry the beaters. In a
medium-size mixing bowl,
beat the egg whites with the mixer till stiff
peaks form, then gradually
beat in the remaining 1/4 cup sugar. and,
using a rubber spatula,
fold the
whites into the gelatin mixture. Fold
the whipped cream thoroughly into
the mixture, then scrape the
mixture into the prepared pie shell. Chill
the pie well before serving.
Egg Safety
Information
Brandy
Alexander Pie
Gage & Tollner, Brooklyn, NY
Gourmet Archives
1
1/3 cups graham cracker crumbs
1/4 cup unsalted butter
1/4 cup sugar
4 teaspoons unflavored gelatin
1/3 cup sugar
3 large egg yolks, lightly beaten
Pinch of salt
1/4 cup brandy
1/4 cup crème de cacao
3 large egg whites, at room temperature
Pinch cream of tartar
Pinch of salt
1/3 cup sugar
1 cup heavy cream
Whipped cream
Shaved Chocolate
In
a bowl combine the graham cracker crumbs, butter and 1/4 cup
sugar,
press
the mixture onto the bottom and sides of a buttered
9 1/2-inch
deep-dish glass pie plate, and bake the shell in a preheated 350-degree F.
oven for 10
minutes. Let the shell cool
on a rack.
In
the top of a double boiler sprinkle the gelatin over 1/2 cup cold water
to
soften for 10 minutes. Add the 1/3 cup sugar, the egg yolks, and a
pinch
of salt and cook the mixture over boiling water, stirring, until it
begins
to thicken. Remove pan from heat and transfer the mixture to
a large bowl.
Stir in the brandy and crème de cacao, set the bowl in a
bowl of ice and
stir the mixture until it is chilled and begins to thicken.
In
a bowl beat the egg whites with a pinch of cream of tartar and salt until
they hold stiff peaks. In a chilled bowl beat the heavy cream until it
holds
stiff peaks. Fold whites and cream into the brandy mixture, spoon
batter
into the shell, smoothing the top, and chill the pie, loosely
covered, for 3 hours, or until it is set. Decorate the pie with whipped
cream and shaved chocolate.
Egg Safety
Information
Grasshopper
Pie
Gourmet Archives
1
1/2 cups fine chocolate wafer crumbs
1/4 cup sugar
1/4 cup unsalted butter, melted
1 1/2 teaspoons unflavored gelatin
1/3 cup heavy cream
4 egg yolks
1/4 cup sugar
1/4 cup crème de cacao
1/4 cup green crème de menthe
1 cup heavy cream
Crushed mint-flavored chocolate
Mix
the chocolate wafer crumbs with 1/4 cup sugar and the melted butter. Press
the crumbs firmly against the bottom and sides of a well-buttered
9-inch
pie plate. Bake the crust at 450 degrees F. for 5 minutes and let
it cool.
Sprinkle
the gelatin over the cream to soften it. Put it over hot water
and stir
occasionally until the gelatin is dissolved.
Beat
the egg yolks and beat in 1/4 cup sugar. Stir in the crème de cacao, crème
de menthe and the dissolved gelatin. Chill the mixture until it is
slightly thickened. Fold in the whipped cream. Pour the filling into the
prepared shell and chill the pie until it is firm. Sprinkle with crushed
mint-flavored chocolate.
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