Preheat the oven to 400 degrees F. In a
food processor, combine the vanilla wafers, 1/4 cup of the sugar, and pecan pieces. Mix until the crust is smooth and resembles a coarse texture. With the machine running, add the butter and process until all of the
butter is incorporated. Remove the crust from the processor and press into a
deep-dish 10-inch
pie pan. Place the pan in the oven and bake for 10 to 12 minutes or until the crust is set. In a
saucepan, combine the egg
nog, pumpkin,
brown sugar, egg yolks, cinnamon,
nutmeg, salt, and
ginger together. Mix well. Place the pan over medium heat and cook the mixture for 10 minutes, stirring constantly. Remove the pan from the heat and sprinkle the
gelatin over the filling.
Whisk the gelatin into the filling until the gelatin dissolves. Stir in the vanilla. Cover the filling and refrigerate until cool. Using an electric
mixer, whip the egg whites until soft peaks form. Gradually add 1/4 cup of the sugar and continue to beat until the peaks are stiff. Fold the egg whites into the
pumpkin filling. Spread the filling evenly over the
crust and refrigerate the pie for about 1 hour. Using an electric mixer, beat the
heavy cream and remaining sugar until the cream is whipped and medium peaks have formed. Fold in the bourbon. Spread the
whipped cream, evenly over the top of the pie.
Garnish the top of the pie with the pecan halves.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of
Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA
eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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