Armful of Love
Armful of Love
Art Print

Abrams, Peggy
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La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Three Christmas Pies



Holiday Sale at CHEFS- Save up to 70% plus FREE Shipping any order!
Holiday Sale at CHEFS- Save up to 70% plus FREE Shipping any order!

"Happy, happy Christmas, that can win us back to the delusions of
our childhood days, recall to the old man the pleasures of his youth,
and transport the traveler back to his own fireside and quiet home!"

~ Charles Dickens

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Toys in Tow
Toys in Tow
Peggy Abrams
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Santa's Bounty
Santa's Bounty
Art Print

Abrams, Peggy
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Holiday Ornament Hanging on Snow Dusted Pinion Tree, Colorado
Holiday Ornament Hanging on Snow Dusted Pinion Tree, Colorado
Photographic Print

Thompson, Kate
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A Close View of a Decorated Christmas Tree
A Close View of a...
Joel Sartore
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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.

Featured Archive Recipes:
Christmas Apple Pie (Wolfgang Puck)
Black-Bottom Banana Cream Pie
Bourbon and Chocolate Pecan Pie

Cherry Cranberry Pie
New Orleans Coconut Cream Pie
Peanut Butter Pie with Fudge Topping


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