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Knowlton Eggnog Chiffon Pie (VRP 100)

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Knowlton Eggnog Chiffon PieKnowlton Eggnog Chiffon Pie

Knowlton Eggnog Chiffon Pie Recipe Card Front

Front of the recipe card for Knowlton Eggnog Chiffon Pie.

In looking for information about the Knowlton Dairy company I found the following:

The original business was sold to Southland Corporation. (Genealogy.com)

Jim Knowlton graduated from Texas Technological College in 1960 and took over operation of the Knowlton Dairy. Jim Knowlton’s grandfather Ed Knowlton, whose father was a trail driver named Rufus Knowlton, founded the Knowlton creamery in 1908 with twenty cows he had bought on credit.

At the time Jim started, there was 100 head of cattle and sixty milkers, a number which he increased to 600 head of cattle with 300 in the milking herd by 1966.

Lloyd Knowlton, Jim’s father, also worked for the family business and owned much of the land Jim leased in order to increase the size of the operation.

Reference: Texas Legacy Library

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Knowlton Eggnog Chiffon Pie Recipe

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Knowlton Eggnog Chiffon Pie
Yield: 1 9" Pie

Knowlton Eggnog Chiffon Pie

Ingredients

  • 1 Baked pie shell
  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 1¾ cup Knowlton Eggnog
  • 2 teaspoons cornstarch
  • 2 tablespoons rum flavoring
  • ½ cup Knowlton heavy cream, whipped stiff
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 6 tablespoons sugar
  • Nutmeg to taste
  • ⅓ cup crushed graham cracker crumbs mixed with 4 tablespoons coarsely chopped pecans
  • Additional whipped cream for topping, if desired

Instructions

  1. Soften gelatin in cold water. In saucepan pour Knowlton Eggnog and slowly stir in cornstarch.
  2. Cook over moderate heat until filling boils and thickens, 5 to 10 minutes.
  3. Immediately remove from heat, stir in softened gelatin and allow to cool.
  4. When mixture is partially set, beat with a rotary beater until smooth.
  5. Blend in rum flavoring and gently fold in whipped cream.
  6. Combine egg whites and cream of tartar and beat until foamy; gradually add 6 tablespoons sugar, beating after each addition and continue to beat until very stiff.
  7. Gently fold rum mixture into meringue; pile filling into baked pie shell; sprinkle with nutmeg and chill until set, at least 2 hours.
  8. Remove pie from refrigerator 20 minutes before serving and ring it with the graham cracker-pecan mixture.
  9. Serve with additional whipped cream, if desired.

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Knowlton Eggnog Chiffon Pie 

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