Eggnog Custard Pie

2016-12-12
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  • Cook Time : 0m
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It’s December and it’s Eggnog season, so lets start it off with a Eggnog Custard Pie. It’s a nice recipe, especially if you really like eggnog. Easy to make.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 cups unsalted butter, cut into 1/4-inch pats
  • 3 tablespoons cold water
  • **Filling**
  • 1 cups white sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 cups eggnog
  • 2 eggs, beaten
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted and cooled slightly
  • **Whipped Cream**
  • 1 teaspoon unflavored gelatin
  • 3 teaspoon of hot water
  • 1 cup heavy whipping cream
  • 1/3 cup eggnog
  • 1 tablespoon icing sugar
  • 1/2 teaspoon nutmeg

Method

Step 1

Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate.

Step 2

Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

Step 3

Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Form into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Step 4

Preheat oven to 350 degrees F (175 degrees C).

Step 5

Blind bake the pie crust. Cover in foil and put in pie weights, or i use just sugar. Bake for 50 minutes or until nice and golden.

Step 6

Mix the sugar, nutmeg and flour together in a mixing bowl.

Step 7

Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.

Step 8

Bake pie for about 50-60 minutes or until tester comes out clean. Once cooked, set aside to cool off completely.

Step 9

In a small bowl, put in hot water and mix in with gelatin. Let it sit to bloom for about 5 minutes. if it hardens, microwave it for a quick 5-10 seconds and mix again to smooth it out.

Step 10

In a mixing bowl, combine eggnog, cream, sugar and nutmeg. Whisk to stiff peaks. Add in the gelatin along the way.

Step 11

I put about 3 scoops of the icing on top of the pie and smooth that out. I then put the rest in the piping bag and do a little decoration but that is options. Enjoy!

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