Paleo Eggnog Chiffon Pie | 17recipes.comUnbelievably light in its texture with a lovely hint of warm spice, this eggnog chiffon pie is a holiday show stopper! I like to make my crust with the help of tasty OMG Paleo Ginger Cookies, but you could use any other crust recipe you like. The filling can also be placed into individual ramekins for a crustless, super-light seasonal treat.

Eggnog Chiffon Pie with Ginger Crust

Serves 10-12

For the crust:

For the filling:

  • ¼ cup honey
  • 1 cup coconut milk
  • 1 packet gelatin
  • 1/4 cup cold water
  • 3 egg yolks, slightly beaten
  • ¼ teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum (optional)
  • 1 teaspoon brandy (optional)
  • ½ cup coconut milk solids, whipped
  • 1/4 teaspoon cream of tartar
  • 3 egg whites, room temperature

Paleo Eggnog Chiffon Pie | 17recipes.comDirections:

  1. Place 1 13-oz. can of coconut milk in refrigerator to cool overnight.
  2. To prepare crust: Preheat oven to 350 degrees. Place crumbled ginger cookies into food processor and blend until fine. Add melted butter and blend until consistent. Press onto bottom and sides of pie plate or tart pan. I used a 10″ tart pan, but you can also use a 9” pie plate. Bake 7 minutes until the crust just starts to brown. Remove from oven and set aside to cool.
  3. Remove coconut can from refrigerator. Carefully turn the can upside down and open. Pour out the liquid into a 1-cup measuring cup (this is what you will use for the honey, egg, and gelatin mixture). Then, scoop out the milk solids from the bottom of the can and measure ½ cup. Place milk solids back in refrigerator until later use.
  4. In a heavy saucepan over medium heat, heat the coconut milk and ¼ cup honey for 4-5 minutes, until it just starts to simmer.
  5. Meanwhile, pour the cold water into a small bowl. Sprinkle gelatin evenly over the surface, and allow to stand undisturbed for 2-3 minutes.
  6. In a medium bowl, whisk the egg yolks until they begin to lighten in color.
  7. Whisking continuously, slowly add about a third of the hot coconut milk mixture a few driblets at a time to the eggs. Now pour the egg mixture into the pan, whisking until well combined. Add the gelatin mixture.
  8. Cook over low heat, whisking constantly, until an instant-read thermometer reads 160 degrees, being sure not to allow the mixture to boil or go above 170 degrees. This will take about 3 to 5 minutes.
  9. Pour the pudding through a strainer and into a medium bowl. Add the salt, nutmeg, cloves, vanilla, rum and brandy. Set aside.
  10. In the bowl of a stand mixer, beat the egg whites until frothy. Sprinkle the cream of tartar over the top and continue to beat on high until stiff but still moist peaks are formed. Set aside.
  11. In a large bowl, whip the coconut milk solids or cream until soft peaks form.
  12. Place bowl containing the gelatin mixture into a larger bowl with ice cubes. Stir continuously for about 2 minutes, until it starts to thicken. (Update: I just made this recipe again for Christmas and it took me at least 5 minutes with the ice cube bath to cool the mixture… probably because the mixture started out much warmer. So, the timing for you will really depend how warm your mixture is to start with. You are looking for this mixture to thicken to the point where it is more gelatinous than liquid.)
  13. Add one-third of the egg whites to the gelatin mixture and stir to combine. Fold in remaining egg whites and then the whipped cream.
  14. Pour mixture into cooled pie crust. Cover, and refrigerate for at least 3 hours.
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