Eggnog Pie
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 12
Ingredients:
9-inch pre-baked pie crust*
6 large egg yolks
3 Tablespoons + 2 teaspoons cornstarch
1 cup heavy whipping cream
2 cups milk
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1 pinch salt
3 Tablespoons butter, room temp, cut into pieces
1 teaspoon rum extract
½ teaspoon vanilla extract
Topping:
Whipped Cream
ground cinnamon, for topping
Directions:
Whisk egg yolks and cornstarch together in a medium bowl until light and creamy.
Simmer Milk: In a saucepan over medium heat, combine the cream, milk, sugar, nutmeg, and salt. Stir often until the mixture reaches a bare simmer.
Temper Eggs: Scoop a ladle-full of the hot milk mixture, then slowly drizzle it into the egg mixture, while stirring, to gradually heat the eggs. Repeat with another spoonful of simmering milk.
Combine: Pour egg mixture into the saucepan, then cook until it comes to a low boil (a few bubbles break the surface). Stir constantly, scraping the bottom and sides of the pan. Remove from heat, then stir in butter, vanilla, and rum extract.
Chill: pudding into a cooled, baked pie shell, then place a piece of plastic wrap on the surface of the pudding to keep it from forming a skin. Refrigerate for several hours before serving.
Serve: Slice and serve topped with a dollop of fresh whipped cream and a sprinkle of cinnamon.
Notes:
Pie Crust: You could use a Graham Cracker Crust or Gingersnap Crust but I prefer a Traditional Pie Crust that allows the eggnog flavor to shine. My pie dough recipe makes 2 crusts, so freeze the other to use for another day.
Make Ahead Instructions: The finished eggnog pie can be made a day or two in advance, covered and stored in the refrigerator. Wait to add the whipped cream until serving.
Freezing Instructions: Homemade pie dough can be frozen up to 2 months ahead of time.
Recipe courtesy of Tastes Better From Scratch.com
