Name: Eggnog Pie in Pecan Crust
Ingredients: PECAN CRUST ***; 2 1/2 c Ground pecans (9oz); 1/3 c Granulated sugar; 1/4 c Butter, melted, unsalted; EGGNOG FILLING ***; 2 pk Unflavored gelatin; 1/4 c Cold water; 2 tb Brandy; 6 Egg yolks; 1/2 c Granulated sugar; 2 c Scalded milk; 2 ts Vanilla extract; 1/4 c Dark rum; 1 c Heavy cream; CREAM TOPPING ***; 1 c Heavy cream; 2 tb Confectioners sugar; Chocolate curls and; Raspberries for garnish

Since the Scriptures tell us in several places that the Christian life is a life lived by faith (Rom. 1:17; Gal. 2:20), some may feel that personal resolve and strenuous effort have no place. While no one should neglect or minimize the necessity of faith as it relates to Christian sanctification, no one should forget that Christian faith is not passive. Christian faith works itself out through personal resolve, self-discipline, and effort.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, Pies	6	Servings

INGREDIENTS

		PECAN CRUST ***
2 1/2	c	Ground pecans (9oz)
1/3	c	Granulated sugar
1/4	c	Butter, melted, unsalted
		EGGNOG FILLING ***
2	pk	Unflavored gelatin
1/4	c	Cold water
2	tb	Brandy
6		Egg yolks
1/2	c	Granulated sugar
2	c	Scalded milk
2	ts	Vanilla extract
1/4	c	Dark rum
1	c	Heavy cream
		CREAM TOPPING ***
1	c	Heavy cream
2	tb	Confectioners sugar
		Chocolate curls and
		Raspberries for garnish

INSTRUCTIONS

PECAN CRUST: Butter 10 in. pie plate. In medium bowl, combine pecans, sugar
and melted butter. Mix well. Press firmly into pie plate. Cover and
refrigerate 30 minutes while preheating oven to 375 F. Bake crust until
lightly browned (about 15 - 20 min.) EGGNOG FILLING: In a small bowl
sprinkle gelatin over cold water and brandy and allow to soften. While that
soaks, combine egg yolks and sugar in small mixer bowl and mix at high
speed with electric mixer until mixture forms ribbons when beaters are
lifted. Pour into large heavy saucepan and slowly stir in hot milk. Cook
over medium-low heat, stirring constantly, until mixture thickens enough to
coat the spoon (and/or thermometer registers 172 F). DO NOT BOIL. Remove
from heat and stir in softened gelatin until disolved. Stir in vanilla and
rum. Pour custard into a medium bowl set into a larger bowl of ice and
water and allow to cool, stirring frequently. When it begins to set around
the edges, remove from ice bath (do not allow to set completely). In
chilled bowl, beat cream to soft peaks and fold gradually into custard. If
necessary, refrigerate filling a few minutes until it mounds when spooned.
Pile filling into crust and refigerate until set (about an hour). CREAM
TOPPING: In chilled medium bowl, whip cream and confectioners sugar to
stiff peaks and pile on top of pie. Garnish with chocolate curls and
raspberries.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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