Total Time

　　2 hours

　　This eggnog pie recipe appeared as a part of Gourmet’s 1975 Thanksgiving menu, alongside a classic pumpkin pie. Made with both rum and brandy, it’s a boozy dessert that you'll want to make again for Christmas and New Year's Eve.

　　This recipe is a part of our ‘70s-themed vintage Thanksgiving menu.

　　

Ingredients

2½ cups finely ground pecans

　　⅔ cup sugar, divided

　　½ cup (1 stick) butter, melted

　　1½ tablespoons gelatin

　　3 tablespoons brandy

　　4 eggs, separated

　　1 cup scalded milk, plus ⅓ cup cold milk

　　¼ cup plus 1 tablespoon dark rum

　　1½ teaspoons vanilla

　　1¾ cups heavy cream, ¾ cup lightly whipped

　　2 to 3 tablespoons sifted confectioners’ sugar

　　Semisweet chocolate, shaved (for serving)

　　

Step 1

In a bowl, blend 2½ cups finely ground pecans, ⅓ cup sugar, and ½ cup (1 stick) butter, melted, transfer the mixture to a 9½-inch pie plate, and form it into a shell, pressing it firmly into the plate. Chill the shell for 30 minutes.

　　

Step 2

Bake pie shell in a preheated moderately hot oven (375°F) for 15 minutes, or until it is lightly browned, and let it cool completely.

　　

Step 3

In a small bowl, sprinkle 1½ tablespoons gelatin over ⅓ cup cold milk to soften for 10 minutes.

　　

Step 4

In a bowl, beat 4 egg yolks with remaining ⅓ cup sugar until they form a ribbon when the beater is lifted and add 1 cup scalded milk in a stream, stirring. Pour the mixture into a heavy saucepan and cook it over moderately low heat, stirring, until it is thick enough to coat the spoon, but do not let it boil. Remove the pan from the heat and stir in the softened gelatin, 3 tablespoons brandy, ¼ cup dark rum, and 1½ teaspoons vanilla. Transfer the custard to a bowl set over a larger bowl of ice and let it cool, stirring occasionally, but do not let it set.

　　

Step 5

In a large bowl, beat 4 egg whites with a pinch of salt until they hold stiff peaks, fold in ¾ cup heavy cream, lightly whipped, and fold in the custard. Transfer enough of the filling to the prepared shell to fill the shell to the top and chill the pie for 20 minutes, or until the filling is set.

　　

Step 6

In another bowl, whip 1 cup heavy cream with 2 to 3 tablespoons sifted confectioners’ sugar and 1 tablespoon dark rum and spread the cream over the pie, mounding it slightly and reserving a small amount. Pipe the reserved cream decoratively around the edge of the pie and decorate the center and sides with chocolate shavings. Sprinkle bits of shaved chocolate over the cream and chill the pie. Remove the pie from the refrigerator at least 30 minutes before serving.