Eggnog Chiffon Pie

Based on a 1942 wartime Thanksgiving recipe from the Yankee archives, this delicious Eggnog Chiffon Pie is both easy and delicious.

By Yankee Magazine

Dec 22 2021


Eggnog Chiffon Pie

Photo Credit : Heath Robbins

We love chiffon pie and think it’s time for a chiffon revival. These gelatin-fortified puddings, folded with fluffy whipped cream, produce incredible textures. And they’re great for non-cooks who don’t feel like baking. (Hint: You can use a store-bought crust here.) This Eggnog Chiffon Pie tastes like a glass of creamy eggnog and is based on a wartime Thanksgiving recipe from November 1942. Yankee’s food editor at the time, Marjorie Mills, wrote, “It departs a bit too much from the traditional for our taste, but it’s a delectable concoction.” We’re glad you broke with tradition, Marjorie. This one’s a winner.


8 servings


1/4 cup plus 3/4 cup milk
1 envelope (1 tablespoon) unflavored gelatin
2 tablespoons whiskey
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1/2 cup granulated sugar
1/4 teaspoon table salt
1 1/3 cups heavy cream
1 prepared graham-cracker crust
Garnish: freshly grated nutmeg


Pour ¼ cup of the milk into a small bowl; sprinkle the gelatin over it. Let stand until the gelatin softens, about 10 minutes.

Meanwhile, in a 2- to 3-quart sauce-pan, combine the remaining ¾ cup of milk with whiskey and vanilla. Set it over medium-low heat. Whisk in the eggs, sugar, and salt, and cook, stirring continuously, until the mixture reaches 160° on an instant-read thermometer. Watch the mixture carefully so that it doesn’t curdle. Remove it from the heat and stir in the gelatin to dissolve. Transfer the mixture to a medium-size bowl and cover with plastic wrap pressed into the surface so that it doesn’t form a skin. Refrigerate until the mixture cools to room temperature, about 1 hour (you don’t want it to get too firm).

Beat the heavy cream to form stiff peaks. Set aside ¼ cup of the whipped cream to decorate the pie. Fold the rest of the cream into the filling; then pour it into the pie shell. Refrigerate until firm, at least 2 hours. Just before serving, pipe whipped cream to create a decorative frill around the edge and dust the pie all over with nutmeg.