Name: Eggnog Pie #2
Ingredients: 1 c Graham cracker crumbs; 1/4 c Melted butter or margarine; 1/2 c Evaporated milk; 1 1/2 pk Unflavored gelatin; 1/3 c Boiling water; 2 Egg yolks; slightly beaten; 1/2 c Sugar; 1/2 ts Salt; 1 tb Vanilla; 1/3 c Evaporated milk; 2 Egg whites

There is another warfare of far greater importance than any war that was ever waged by man. It is a warfare which concerns not two or three nations only, but every Christian man and woman born into the world. The warfare I speak of is the spiritual warfare. It is the fight which everyone who would be saved must fight about his soul… It has its watchings and fatigues. It has its sieges and assaults. It has its victories and its defeats. Above all, it has consequences which are awful, tremendous, and most peculiar. In earthly warfare the consequences to nations are often temporary and remediable. In the spiritual warfare it is very different. Of that warfare, the consequences, when the fight is over, are unchangeable and eternal.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Wisconsin	Pies &, Pastries	1	Servings

INGREDIENTS

1	c	Graham cracker crumbs
1/4	c	Melted butter or margarine
1/2	c	Evaporated milk
1 1/2	pk	Unflavored gelatin
1/3	c	Boiling water
2		Egg yolks; slightly beaten
1/2	c	Sugar
1/2	ts	Salt
1	tb	Vanilla
1/3	c	Evaporated milk
2		Egg whites

INSTRUCTIONS

Mix graham cracker crumbs and melted butter. Press in bottom and on sides
of 9" pie pan. Chill until needed. Put 1/2 cup evaporated milk into ice
tray of refrigerator and chill until ice crystals begin to form around the
edges. Meanwhile, soften gelatin in 1/3 cup cold water. Add 1/3 cup
boiiling water to soften gelatin. Mix egg yolks, sugar, salt, vanilla and
1/3 cup evaporated milk in a 1 1/2 qquart bowl. Stir gelatin gradually into
egg yolk mixture. Chill until very thick, but not set, stirring
occasionally. Put egg whites and ice cold evaporated milk into a cold 1 1/2
quart bowl and whip with a cold rotary beater by hand or with electric
beater at high speed until stiff. Gradually beat thickened egg yolk mixture
into whipped milk mixture until smooth and creamy. Put into crumb crust.
Sprinkle with nutmeg, if desired. Chill until firm, about 2 hours. Keep
chilled until ready to serve. Source: unknown
REG3 Shared by Lin Todl, Ft. Atkinson, Wisconsin
Posted to Bakery-Shoppe Digest V1 #488 by Sean Coate <swcoate@peganet.com>
on Jan 04, 1998

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