This recipe has been handed down from my great-grandmother as an easy summer dessert to dance on your palate. As I kid I remember being in the kitchen with my mom separating the egg yolk from the egg white. Now I’ve passed this delicious family recipe down to my daughters, who are my sous chefs in the kitchen!
-Are there different sizes of sweetened condensed milk? 5 cans would be 70 ounces of the size can I buy. That plus 10 yolks and 2 cups of juice sure sounds like one heck of a HUGE pie. BUT it sounds so good that I will make it and serve whatever doesn’t fit in my pie plate in a pretty clear glass bowl . Thanks for posting and congrats on your blue ribbon. PS. Do you actually squeeze 2 cups of fresh juice ??
-Hello ladies, I do have to comment, as for raw eggs, what is in eggnog ???? My father taught me how to make it, raw eggs, milk, and vanilla. He wasn’t too keen on spices, but I add them now. And my mother too left dinner on the table for later too, I’m still here. As for the recipe, looks and sounds great, and I will be making it. Thanks and congratulations on the blue ribbon
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