Aramco Expats

Eggnog Pie

1. Aramcon Recipes
2. Desserts

Author: Mrs. M.A. Lupien
Released 14 October 2006

Favorite Recipes, Abqaiq, Saudi Arabia, 1953

Bake and cool one 9 inch pie crust

3 eggs separated
1/3 cup sugar
¼ tsp. salt
2 cups milk
1 envelope plain gelatine
1 ½ tsp. rum flavoring

Beat egg yolks slightly. Blend in sugar and salt. Add milk and cook in double boiler until just thick enough to coat silver spoon. Sprinkle gelatine on top of 3 tbsp. cold water and allow to soften. Add to hot custard and stir until dissolved. Chill until slightly thickened. Beat egg whites until frothy. Add 6 tsp. sugar gradually and continue beating until meringue stands in peaks. Fold into custard, together with rum flavoring. Fill baked pie shell and refrigerate. Just before serving, wreath with whipped cream and top with shaved chocolate.

Mrs. M.A. Lupien