Eggnog Pie from 1938
4 egg yolks, slightly beaten
1/2 cup sugar
1/2 teaspoon salt
1/2 cup hot water
1 envelope gelatin
1/4 cup cold water
4 egg whites, beaten stiff and dry
1/2 cup sugar
2 teaspoons rum flavoring
1 9-inch baked pie shell
whipped cream for topping
1 teaspoon nutmeg
Cook the first four ingredinets
over boiling water until of custard
consistency. Pour cold water in bowl
and sprinkle gelatin on top of water.
Add softened gelatin to hot custard
and allow to cool. When mixture
starts to congeal, fold in the egg
whites, other 1/2 cup of sugar, and
rum flavoring. Fill baked pie shell
and put in refrigerator to chill.
When ready to serve spread with a
thin layer of whipped cream and
sprinkle with nutmeg.
Source: Salt Lake City Deseret News, Saturday, Jan 8, 1938