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This 1940’s Eggnog Chiffon Pie is creamy, rich, and a wonderful dessert for all of your eggnog loving friends.
A FANTASTIC RECIPE
Straight from 1940, this Eggnog Chiffon Pie is a wonderful dessert option for the eggnog lover in your life.
The original recipe comes from page 34 of the 250 Superb Pies and Pastries cookbook. This recipe packed cookbook was published for the Culinary Arts Institute in 1940.
Although I did make a few changes in my version, the original recipe works very well. Instead of only using rum, I used half rum and half brandy. I also did not top this luscious silky pie with chopped almonds, as the original calls for. I don’t think the crunch works with the soft creamy texture of this pie.
SURPRISE AN EGGNOG LOVER
Do you have an eggnog lover in your life? I know I do! Surprise them on Christmas Eve with a large chilled glass of eggnog and a huge slice of silky Eggnog Chiffon Pie. Or is that too much? Naw…they will love it! Either way, this Eggnog Chiffon Pie is a perfect show stopper for any holiday celebration.
So, what do you think? Are you going to make this luscious, delicate Eggnog Chiffon Pie? I hope so, and if you have an eggnog lover in your life, share this recipe with them!
EGGNOG CHIFFON PIE RECIPE TIPS
-This Eggnog Chiffon Pie is a little involved, but I believe you can do it! If you are looking for a simpler vintage recipe, this recipe for 1950's Two-Ingredient Applesauce Squares are super easy!
-Although it is a little annoying, make sure to stir the custard the entire time and strain it thru a fine mesh sieve. This will ensure your pie is free of any little lumps of egg yolk.
-You can use any pie crust recipe (or store bought!) pie crust your heart desires. I used a store bought crust because I didn’t have a lot of time!
Recipe
Ingredients
Pie
- 1 packet Knox gelatin
- ¾ cup water divided
- 4 large eggs separated
- 1 cup sugar divided
- ½ teaspoon flake salt
- 1 tablespoons dark rum
- 1 tablespoon brandy
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon vanilla extract
- 1 9- inch baked pie crust
Whipped Cream
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Evenly sprinkle gelatin over ¼ cup cold water. Set aside to bloom (soften).
- Whisk egg yolks with a ½ cup sugar, until uniform.
- Add salt and remaining ½ cup water and cook over a double boiler, stirring constantly, until mixture coats the back of a wooden spoon, about 8 minutes. Remove from heat.
- Add gelatin to the custard, stir to dissolve, and pour thru a fine mesh sieve. Set aside to cool (do not refrigerate).
- Using a hand mixer or stand mixer set to medium speed, beat egg whites until foamy. While constantly beating slowly add remaining ½ cup sugar, and continue to beat until soft peaks form. Stir in rum, brandy, nutmeg, and vanilla extract.
- Once the custard is cool to the touch, thoroughly fold in the beaten egg white mixture and pour into your pie crust. Chill until firm, at least 2 hours.
- Turn into pastry shell and chill.
- When ready to serve, beat heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Top your Eggnog Chiffon Pie with whipped cream, be proud of yourself and serve to your awaiting party guests.
Fred Nonterah says
This is interesting, I would like to try it. Thanks for sharing Michelle!
Michelle Ferrand says
No problem Fred! I hope you do get a chance to make this 🙂